Recipe Freshly seared fish with broth – Italian Cuisine

  • 850 g 1 gurnard or redfish
  • 700 g croaker
  • 680 g 8 monkfish steaks
  • 300 g squid
  • 90 g onion
  • 2 tomatoes
  • 50 g baby octopus
  • 16 small red prawns
  • 8 scampi
  • 8 cuttlefish
  • extra virgin olive oil
  • dry white wine
  • dried oregano
  • salt
  • pepper

For the recipe freshly seared fish with broth, clean all the fish, eliminating all the bones, heads and spines, keeping the scraps.
Shelled and clean the prawns and add heads and shells to the fish scraps.
Clean molluscs and cut them into small pieces or strips.
Slice the onion and brown it in a saucepan with a drizzle of oil and a pinch of salt. Add the fish and shellfish scraps and brown them for 3-4 minutes, then sprinkle with a splash of white wine.
Leave him blend and add 2 liters of water and the tomatoes cut into 4.
You do cook for 20-25 minutes, turn off and filter, obtaining a soup. Perfume it with oregano.
Peel fillets and cut the fish pulp into thin slices.
Arrange in the dishes all the varieties of fish, crustaceans and molluscs and serve them with bowls of boiling broth: each diner will dip the fish bites, «cooking them lightly with the heat and making them flavor.

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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