Brudet from Mediterranean Seafood by Alan Davidson
This is a version of the Italian brodetto. Ilse Maijcen, my principal Dalmatian mentress, lays down that it should be eaten lukewarm. Buy 1 kg (2¼ lb) of suitable fish, such as rascasses and...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- rascasses
- onion
- clove of garlic
- tomatoes
- wine vinegar
- water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Cassoulet de Rascasse à la Suffren from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Brodetto di Pesce Veneziano from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Rižot od Škampi from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Blehat Samak from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Il Brodetto, My Version from Hazan Family Favorites by Giuliano Hazan
app.ckbk.com
Rougets au Safran from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Zarzuela de Pescado from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Kiliç Domatesli from Mediterranean Seafood by Alan Davidson
app.ckbk.com