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.
