 Dalmatian
Brodetto - Brujet
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| - Ingredients |
|
21
lbs of fresh mixed seafood: Sole, Snapper, Tuna,
Monkfish, Mussels, Squid, etc.
4 Tbsp of Extra Virgin Olive Oil
3 Cloves of fresh Garlic
2 Tbsp of Red pepper flakes
1 Yellow Onion
1 Bunch of Flat Leaf Parsley
2 Tomatoes, sliced
1 Tbsp of Tomato Paste
1 Tbsp of Vinegar |
| - Cooking
Instructions |
|
Preheat
olive oil in a large dutch oven.
Add the onions, sautéing for one minute before
adding the red pepper flakes, garlic and tomato
paste.
While the vegetable are cooking, chop each of
the fish into squares, approximately 1 - 2 inches.
Add the denser, thicker fish first to the vegetables
and gradually stack the more delicate ones on
top (especially squid and shellfish).
Add the tomatoes, vinegar, fresh parsley, salt
and pepper and bring to a boil.
Minimize stirring as much as possible.
Cook on a very low heat for 1 hour.
Serve immediately on top of polenta, risotto
or pasta. |
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