Brodetto di Pesce (Adriatic Fish Broth) | Saveur

Name: Brodetto di Pesce (Adriatic Fish Broth) | Saveur
Ingredients: 1 1⁄2 lb. large whole shrimp; 10 lb. assorted heads, bones, and skin from non-oily fish (monkfish, rouget, fluke, grouper, red snapper, sea bass, halibut); 1⁄2 lb. mussels, debearded; 1⁄2 lb. clams, scrubbed; 6 black peppercorns; 2 large ripe tomatoes; 1 large white onion, halved; 1 carrot, chopped; 1 stalk celery, chopped; 3 tbsp. extra-virgin olive oil; 3 cloves garlic, crushed and peeled; 1⁄2 bunch parsley, trimmed and chopped; 1 cup tocai friulano or other dry Friuli white wine; Salt and freshly ground black pepper; 1 1⁄2 lb. assorted filets from non-oily fish (as above), cut into 2" pieces

www.saveur.com

Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Ingredients

1 1⁄2 lb. large whole shrimp
10 lb. assorted heads, bones, and skin from non-oily fish (monkfish, rouget, fluke, grouper, red snapper, sea bass, halibut)
1⁄2 lb. mussels, debearded
1⁄2 lb. clams, scrubbed
6 black peppercorns
2 large ripe tomatoes
1 large white onion, halved
1 carrot, chopped
1 stalk celery, chopped
3 tbsp. extra-virgin olive oil
3 cloves garlic, crushed and peeled
1⁄2 bunch parsley, trimmed and chopped
1 cup tocai friulano or other dry Friuli white wine
Salt and freshly ground black pepper
1 1⁄2 lb. assorted filets from non-oily fish (as above), cut into 2" pieces