Brodetto of Sole, Ancona-Style

Name: Brodetto of Sole, Ancona-Style (Brodetto di Sogliola All’Angonetana)
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 sole, weighing 400 g/14 oz each, skinned and filleted, bones and skin reserved; salt and freshly ground black pepper; 1 tablespoon finely chopped parsley; pinch of saffron threads, in a little water; 16 slices French bread, toasted; 1 glass dry white wine; juice of ½ lemon; 70 g/2½ oz finely chopped onion; ¼ onion; 2 cloves garlic, finely chopped; 1 stick celery, finely chopped; 200 g/7 oz tomato concassé; 60 ml/2 fl oz extra virgin olive oil; 1 carrot; 1 bouquet garni (2 sprigs parsley, 1 sprig thyme, 1 bay leaf)

Brodetto di Sogliola All’Angonetana

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 sole, weighing 400 g/14 oz each, skinned and filleted, bones and skin reserved

Europe
Italy
Marche
Fish course
Pescatarian
Mediterranean

Method

Put 1 litre/1¾ pints of cold water in a casserole with the wine, lemon juice, fish trimmings and bones, carrot and onion. Season with salt and pepper. Bring the stock to the boil, reduce the flame and simm