Dalmatian Brodetto (fish stew)
The best brodetto is made using an assortment of fish, e.g. rock fish, dent fish, sea bass, John Dory, conger eel and tuna. Serve the brodetto with polenta.
  1. Cut the bigger fish into slices, leaving the smaller ones whole. Use 125 ml (1/2 cup) olive oil per kilogram (2 1/4 lb.) of fish.
  2. Chop the onion, sauté in the oil, then add the fish and fry it a while, adding chopped garlic and parsley. Add some salt and pepper and 1 tsp. tomato paste and, depending on the season, some sliced fresh tomatoes.
  3. Cover the fish with water and let come to a boil before adding the vinegar. Cook for 1 to 1 1/2 hours, letting it simmer over low heat. Do not stir - instead shake the pan gently instead so that the ingredients remain layered in the order they were added.
- 1 kg (2 1/4 lb.) assorted fish
- 125 ml (1/2 cup) olive oil
- 1 onion
- Parsley
- Garlic
- Salt and pepper
- Fresh tomatoes
- 1 big spoonful of tomato paste
- Vinegar
Serves 4
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