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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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 |
| Fiber (g) | 0.02 |
| Sale (g) | 0.08 |
