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Adriatic fish stew is a culinary specialty typical of the coastal regions of the Adriatic. It is a flavorful and tasty fish soup, enriched with ripe tomatoes and Mediterranean herbs.
Clean and prepare the fish, leaving the smaller fish whole and cutting the larger ones into three or four pieces
Sauté the chopped onion in the oil, add the chopped tomatoes and the vinegar diluted with an equal amount of water
Add a little salt, a pinch of pepper, and the garlic cloves and let simmer
Chop a bunch of parsley and add it to the sauce pot
Then add the fish with firmer flesh and after 10 minutes of cooking the more tender ones
Cover them with warm water and raise the heat; continue cooking uncovered over high heat, stirring from time to time, for the indicated cooking time
The stew should remain fairly liquid
If you like, serve with slices of toasted bread
The classic Adriatic coast stew should always include cuttlefish, turbot, scorpionfish, dogfish, sea bream, small soles, and mantis shrimp
The vinegar should be very good, white or red wine vinegar, as preferred
Pot
Knife
Cutting Board
Italia
| Energy (kcal) | 104.41 |
| Carbohydrates (g) | 0.8 |
| of which sugars (g) | 0.8 |
| Fat (g) | 3.64 |
| of which saturates (g) | 0.96 |
| Protein (g) | 17.26 |
| Fibre (g) | 0.02 |
| Salt (g) | 0.08 |
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