Adriatic Brodetto

Preparation:

Preparation: Clean and prepare the fish, leaving the smaller fish whole and cutting the larger ones into three or four pieces. Fry the chopped onion in the oil, add the chopped tomatoes and the vinegar diluted with the same amount of water. Salt a little, put a pinch of pepper and the garlic cloves and bring to a simmer. Chop a bunch of parsley and put it in the saucepan. Then add the fish with firmer flesh, and after 10 minutes of cooking, the more tender ones. Then cover them with tepid water and raise the heat, continue cooking with the pot uncovered and on a high flame, stirring occasionally until the indicated cooking time lasts. The brodetto must be quite liquid. If you want, accompany with slices of toasted bread. Cuttlefish, turbot, redfish, dogfish, gurnard, small sole and mantis shrimps should never be missing from the classic brodetto of the Adriatic coast. The vinegar should be very good, white or red wine to taste.