BrodettoItalian Adriatic fish stew

• 1.2 kg2.6 lb mixed small Adriatic fish, whatever is freshest, a mix of firm white fish (monkfish, gurnard, scorpionfish, hake, dogfish) and softer ones (red mullet, sole, whiting); gutted and scaled, large ones cut in thick slices
• 300 g10 oz cuttlefish (seppie) or squid, cleaned, cut in strips; optional
• 6 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 250 g9 oz ripe tomatoes, peeled, or tinned peeled tomatoes, crushed; a light hand, see notes
• 1/2 bunch flat-leaf parsley, chopped
• 600 ml2 1/2 cups hot water, more if needed
• salt, black pepper, and a pinch of chilli, to taste
• 8-12 slices country bread, toasted or grilled, to serve

Method

1. 1

   1. Clean the fish, keep the heads and trimmings aside, and sort the fish by how long it takes to cook: cuttlefish or squid first, firm fish next, delicate fish last.

2. 2

   2. In a wide, shallow pan, ideally earthenware, warm the oil over low heat and cook the onion and garlic for 8 minutes, until soft and pale.

3. 3

   3. Add the cuttlefish or squid, if using, and cook for 5 minutes, turning, until it turns opaque.

4. 4

   4. Stir in the tomatoes, half the parsley, the chilli and a pinch of salt, pour in the hot water and simmer for 20 minutes, until the cuttlefish is nearly tender and the sauce has lost its raw taste.

5. 5

   5. Lay the firm fish in the pan in a single layer, cover and cook gently for 8-10 minutes.

6. 6

   6. Add the delicate fish on top, adding hot water if the liquid does not reach the fish, and cook for 5-6 minutes more, until the flesh is opaque at the bone.

7. 7

   7. From this point do not stir; take the pan by its handles and shake it now and then, so that the fish does not break up.

8. 8

   8. Turn off the heat, scatter over the rest of the parsley and a little pepper, and let the pan rest, covered, for 5 minutes.

9. 9

   9. Put toasted bread in each wide bowl and ladle over a little of every fish and plenty of broth.