Brodetto in Ancona

Ancona brodetto is an Italian fish stew, cooked in a pot and resembling a chowder. According to tradition, the thick fish soup from Ancona - an ancient port in Italy - should have thirteen varieties of fish - according to the number of the apostles who participated in the Last Supper.

Ingredients

• olive oil - 100 ml
• 5-6 cloves of garlic
• 2 kg of fish and seafood (anglerfish, mullet, haddock, mackerel, sole, squid, shrimp)
• bulb onions
• wine vinegar - 100 ml
• salt
• 800 g tomatoes
• 8 slices of bread

Directions

1. Peel the fish, remove the gills and entrails, cut into large pieces. Rinse under running water and dry. Pour olive oil into a large pot, preferably an earthen one, and heat it up.
2. Peel and chop the onion and garlic, setting aside 2-3 garlic cloves. Fry chopped onion and garlic in oil until transparent. Then pour the vinegar into the pot, add heat and let the vinegar evaporate.
3. Wash the tomatoes, dry them, chop coarsely and add to the dish with onions. Continue simmering for another 10-15 minutes. Lay fish and seafood, taking into account the cooking time of each type: first, shrimp and squid, after 5 minutes. - haddock, mullet, monkfish, after another 5-6 minutes. put the sole and cook for another 7-8 minutes. Salt and pepper.
4. While the fish is cooking, dry the bread slices for 5–7 minutes. in an oven preheated to 180 ° C. Grate with the remaining garlic, drizzle with olive oil, sprinkle with salt and pepper. Arrange the bread on plates and pour over the hot brodetto with fish.