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Brodetto a la Beccaceci

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Margi Cintrano View Drop Down
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    Posted: 20 July 2018 at 10:03


In Italian gastronomy,  the Word Brodetto denotes a fish and shellfish soup of traditional origins from the Fishermen of yester-year and is renowned in The Marches and Abruzzo on the Adriatic Coasts.  

Maddalena Beccaceci, traditionally prepared her´s in a "tagine" and it is documented as an Italian  Bouillabaisse .. 

The fish are predominately Mediterranean and  Adriatic ..  

Here are the authentic traditional ingredients:  

1 Saint Pierre of  800 grams ( Also called San Pedro, and is a Costa Brava, and Marseille  regiónal White fish )
400 Grams of Monkfish ( Mediterranean )  
4 Scampi or Norway  Bay Lobsters ( Norway -  The Northern  Atlantic - Arctic Oceans ) 
2  Red Mullets ( Mediterranean & Adriatic )
500 grams of  Ray Fish
2 Seppia ( Calamar ) 200 grams 
6 tomatoes large and red ripe 
1 Green horn pepper or  1 /2 Green bell pepper 
1 or 2 cloves of garlic ( like salt, up to you )
Salt to taste of choice 
1 Tiny dried red chili pepper of choice 
Fresh Italian Green Parsley minced for garnishing the dish in the crockery (clay earthenware cookware)
1 large "cazuela " or clay earthware, round and deep cookware vessel 
Evoo ( all Mediterranean countries are Olive Oil Producers ) 


1)  I have my fish monger, peel all the fish skins, and slice in medalliones, thick strips and remove all skeletons, bones etcetra ..
2) Rinse all fish and seafood thoroughly and pat dry well ..  
3) Peel the tomatoes and slice in dice, and one can de-seed if they wish ..
4) Slice the Green pepper and de-seed, in match book sticks or strips .. 
5) Place  3 or 4 tablsps of  Evoo in the earthenware.
6) Heat on very low simmer, and place the tomato and Green pepper .. 
7)  Now, rinse and slice the squid and sauté the squid in the tomato along with the sliced ray fish and monk fish.  for approx 5 to 6 minutes.
8)  Now, place the Saint Pierre or  San Pedro, in the earthenware and then the other shellfish ítems, except the  Scampi,  and sauté for approx.  4 minutes .. 
9)  Now add the garlic minced, and the Scampi and if you wish to add some Red Prawns, and add a drop of White wine and " a drop of seafood stock " and the parsley.  Let cook until the fish flakes and all the seafood is tender but NOT over cooked.

Serve with rustic country bread for dipping and an Italian White wine .. 

This dish had travelled the southeastern Mediteranean via the Italian Fishermen ..   

Enjoy.  


OF course, all types of fish and shellfish can be substituted worldwide ..  





  
 
 
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2018 at 16:11

This is an authentic documented Italian  Brodetto .. 

During Roman times, of course tomatoes and peppers were not used, as they had not been brought from Mexico until the 1520s ..  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2018 at 09:42
It looks very good - thank you, Margi ~
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2018 at 09:46

You are very welcome ..

It is a true jewel of a dish and as stated, one can use a wide variety of locally available fish, preferably caught freshly  in your case ..  

It is very lovely with Angel Hair Pasta or a fine linguini or spaghetti ..  





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