Brodetto di Pesce
- 1 medium size squid, cut into pieces including tentacles
- 1 ling fillet, cut into 4 pieces
- 1 mullet fillet, cut into 4 pieces (only use firm fleshed fish – avoid garfish, whiting, perch etc.)
- mussels
- cockles
- 3 celery sticks, coarsely chopped
- 1 large onion, coarsely chopped
- 2 large cloves of garlic, squashed
- 1 carrot, chopped
- 1 pinch dried chilli flakes
- 1 bunch parsley, finely chopped
- 1 glass white wine
- 50 ml JOSEPH La Casetta Aged Vinegar (do not use balsamic, too dark and heavy)
- 100 g mixed pickled vegetables (giardiniera) or pickled gherkins, coarsely chopped
- 1 splash of sherry or sherry-like wine such as marsala
- 300 ml vegetable stock
- 400 g tin of chopped tomatoes
- JOSEPH First Run Extra Virgin Olive Oil
- salt and freshly cracked black pepper
This iconic Italian seafood soup hails from our family home of Le Marche, on the central Adriatic coast.
It’s a fisherman’s feast in soup form—the more seafood, the better. My mother would often include over 12 different types of fish!
Utterly satisfying with a crisp glass of Pecorino, the ancient grape hailing from the same region.
- Joe Grilli, Owner & Winemaker
1. In a large, high-sided saucepan, heat half a cup of JOSEPH First Run Extra Virgin Olive Oil over medium heat. Sauté the celery, onion, carrot, half the parsley, and chili for two minutes until softened.
2. Add in the garlic and sauté for a further minute.
3. Move the mixture to one side of the pan, then add the squid to the same pan and sauté for one minute until it turns white. Add a splash of sherry, stir, and let it cook for 30 seconds to evaporate the wine.
4. Add the chopped tomatoes to the saucepan, then stir in the vinegar, white wine, and pickled vegetables.
5. Bring the mixture to a simmer, then add the various types of fish and let it simmer for another 5 minutes.
6. Add the vegetable stock, salt, pepper, mussels, and cockles. Continue simmering for an additional 10 minutes. Avoid stirring to prevent the fish from breaking apart.
7. Remove from heat and sprinkle with the remaining parsley. Finish with a generous drizzle of JOSEPH First Run Extra Virgin Olive Oil for added flavour and freshness.
Enjoy with a crisp glass of Pecorino and a side of crusty bread for a true taste of central Italy!
