Rimini Fish Soup, Brodetto Di Rimini, In Fremantle Style

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 100 g calamari
• 100 g mussels
• 150 g fresh crabs, mudcrabs
• 150 g squid, cuttlefish
• 150 g fish, mullets
• 100 g clams
• 150 g scampi
• 100 g mussels
• 150 g sole (a good mix of fish, mollusks and crustaceans)
• 500 g italian-style peeled tomatoes
• 4 onions
• 2 tomatoes
• 3 tablespoons parsley, chopped
• 1 tablespoon vinegar
• 1 liter water
• 1 cup olive oil
• salt
• chili
• 4 slices toast

Recipe

• 1 clean all fish, remove heads and keep aside.
• 2 prepare the soup: peel and chop 2 onions, fry in a small amount of oil, add peeled tomatoes and crush them with a fork and cook for about 15 minute on high heat.
• 3 then add the fish heads, salt, pepper and sprinkle with chopped parsley. mix, pour water and add vinegar. cover the pan and simmer for 40 min., about.
• 4 peel the remaining onion, finely slice and brown in a large saucepan in a small amount of oil, add the fish, starting with the ones that have flesh and harder as all the others; tomato cubes, salt, pepper and cook for 15 min., about. then sprayed with a glass of vinegar and cook for another 15 minute.
• 5 strain the broth poured directly into the casserole of fish, make a boil again and serve with slices of toast.