Ancona fish soup
Brodetto all'Anconitana
Sauerkraut soup
- 500 GRAM SAUERKRAUT
- 1 CLOVE GARLIC, chopped
- 1 FENNEL, cut
- 1 ONION, chopped
- 500 GRAM FAT PORK MEAT, cubed
- 50 GRAM BACON, cubed
- 1 TSP FENNEL SEEDS
- 1 TSP PAPRIKA POWDER
- 4 CUPS STOCK
- 1/2 CUP SOUR CREAM
Stir fry the onion and garlic 3 minutes in olive oil. Add the tomatoes and fry 5 minutes more. Add the stock and bring to the boil. Turn the heat low and add the fish, prawns, squid and shrimps. Poach 5-10 minutes. Put one slice of bread in each plate, pour the soup on top and sprinkle with parsley.
Brodetto was made from the catch of fish that was left behind in the net. As a result, every village or city on the coast had its own recipe, like Brodetto Portorecantese (with saffron) and brodetto from San Giorgio with peppers. Another recipe from Ancona is lasagna Vincisgrassi.
People used to be poor in parts of Italy, especially in the south and old bread was not thrashed, but used to bind the soup like also in summer vegetable soup from Basilicata, asparagus soup from Calabria and pappa al pomodoro.
Stir fry the onions, the fennel and garlic 3 minutes. Add the pork and stir fry 5 minutes more. Add the stock, the sauerkraut, the fennel seeds and the paprika powder and bring this to the boil; simmer for half an hour. Fry the bacon in a separate pan for 15 minutes. Pour the soup in plates, add one tablespoon of sour cream to each and sprinkle the bacon on top.
You can prepare many other mouth-watering dishes using sauerkraut, try for instance Mediterranean sauerkraut, bigos and Frisian sauerkraut.
