Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of Termoli
The Brodetto alla termolese it's a fish soup that the fishermen of Termoli, marine center of the Molise, they prepared with the remnants of the caught that they could not sell: a poor but very tasty dish that "repaid" them for their hard work in the middle of the sea.
In termolese dialect it is called u ’bredette. It is prepared with mixed fish as like cicadasmullet, moorhens, scorpion fish, squid, cod and cuttlefish. The flavor of the soup is enriched with tomatoes and green peppers, garlic and parsley.
The recipe of broth alla termolese
Ingredients
To prepare the broth in the Termolese you will need: 1 kg of fresh fish of your choice, 500 g of mussels, 1 kg of clams, 500 gr of peeled tomatoes, 2 cloves of garlic, 400 g of green peppers, chopped parsley, extra virgin olive oil of olive, salt and chili pepper.
Method
The first thing to do to prepare broth in the Termolese area is clean all the fish well, remove the bones and cut it into pieces, and cleaning the shellfish. We then move on to the preparation of the sauce for the Termolese broth, browning the garlic, the chilli pepper and the parsley with oil in a pan in which the peeled tomatoes and the peppers in strips are then placed.
When the tomato juice it's retired it's time to add the previously cut fish (with the exception of mussels and clams) with a little water and salt adjustment.
After a quarter of an hour of cooking, they can be added mussels and clams and the preparation continues for another 5/6 minutes.
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