Brodetto Marchigiano

Preparation:

Preparation: There are as many brodetto recipes as there are regions along the Adriatic coast. This one that we report belongs to the gastronomic tradition of San Benedetto del Tronto, in the Marche region. In two pans, open the mussels and clams over high heat and without seasoning. In a large pan, heat four or five tablespoons of oil and let the finely chopped onion soften. Place the peeled cuttlefish in the bowl and after 10 minutes add the pepper, deprived of the seeds and white filaments, cut into large strips. Add salt and pepper, mix, cook for 10 minutes over low heat. Then add the peeled, seeded and chopped tomatoes (remember that the tomatoes must not be too ripe because the characteristic of this soup is their pink colour) and a crumbled chilli pepper. Sprinkle the vinegar, let it evaporate and start to put layers of fish, gutted and well washed, starting with the least delicate type and finishing with the mussels, clams (part with the shell and part without) and the mantis shrimp. Cover so that the steam does not escape. Cook slowly for about 20 minutes.