Fish Broth - Brodetto di Pesce

Serves 6

Ingredients

1/2 kg clams
1/2 kg mussels
1/2 kg fish fillets
6 prawns
1 kg calamari
3 Roma tomatoes, peeled and seeded
50 ml olive oil
3 cloves garlic, chopped
2 grams hot chilli, sliced
25 grams Italian parsley, chopped
salt
extra virgin olive oil (optional)

Method

Carefully clean the fish and shellfish.

Take a wide casserole or pot and put in peeled and seeded tomatoes; chopped garlic; sliced chilli; parsley; salt and olive oil

Put on a brisk heat

When the vegetable juices have reduced by half add the fish and seafood to the pot.

Continue to cook on a fierce flame. Cooking will take about 15 minutes with the pot covered. Do not touch the fish and make sure they do not touch the bottom of the pan.

To avoid the fish sticking to the bottom, gently shake the pot from time to time over the flame.

Serve in bowls with the juice and, if you like, a little good quality extra virgin olive oil poured over the top at the last minute.