Rimini Fish Soup, Brodetto Di Rimini, in Fremantle Style

“While I lived in Fremantle, WA, Australia, I was able revisit the memory with some unforgettable fish stews, perhaps few decades ago, up and down along the Adriatic coast. A one tasted in on the beaches in Rimini, under a pergola, during last moments of the summer. But first of all to what the fishermen from Rimini cooked, strong vinegar and black pepper, as was claimed, on the boats. So much so that every village whispers of mysterious ingredients and hidden formulas. Beyond the ingredients required or optional, of techniques and cooking times, the secret of the soup is one. The fish, what ever we are going to use, must be fresh. Let's have the romantic idea of Rimini or Fremantle in a time when streets were filled with unmistakable perfume of garlic, oil and parsley used in kitchens. Enjoy.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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