Brodetto di Termoli
Brodetto di Termoli is a traditional fish soup from lower Molise, an authentic expression of Termoli's seafaring cuisine. Characterized by a skillful combination of local mixed fish, sweet peppers, and the extraordinary touch of saffron, it represents the simplicity and genuine flavors of the Molisan coast. A dish that tells stories of fishermen and the sea.
Preparation
- 1
Clean the fish by removing scales, innards, and main bones. Rinse under cold running water and pat dry gently.
- 2
Finely chop the onion and garlic, then sauté them in a large pan with extra virgin olive oil for 2-3 minutes until fragrant.
- 3
Add the peppers cut into thin strips and cook for about 5 minutes, stirring occasionally.
- 4
Incorporate the peeled tomatoes and simmer over medium heat for 10 minutes, allowing the sauce to thicken slightly.
- 5
Pour in the white wine and let the alcohol evaporate for 2 minutes, then add the fish broth and bring to a boil.
- 6
Dissolve the saffron in a spoonful of hot broth and pour it into the soup, stirring well.
- 7
Add the fish to the brodetto, season with salt and pepper, then cook over medium heat for 25-30 minutes until the fish is cooked through and flakes easily.
- 8
Distribute the brodetto into serving bowls along with the fish, and garnish generously with fresh parsley.
- 9
Serve accompanied by slices of toasted bread on which to place the fish, allowing guests to create small tastes rich with broth.
Chef's Tips
The quality of fresh fish is fundamental to the success of this dish: choose small to medium-sized fish, typical of the Molisan coast. If fish broth is not available, prepare it in advance by boiling fish heads and bones with celery, carrot, and onion.