For 5 kg of cleaned fish – cuttlefish, squid, dogfish, gurnard, prawns, breed, monkfish
a little less than 1L Olive oil
half an onion
2 – 3 cloves of garlic
1 jar of tomato paste
1 bottle of tomato sauce
salt, pepper, to taste peperoncino
half a glass of vinegar
a handful of parsley
Chop the onion, garlic and shallot.
In a pan pour oil, add the mince and cook all of it slightly
Add the squid and cuttlefish and cook.
Once the water has withdrawn from cuttlefish and squid, add the tomato paste, vinegar, salt, pepper, pepperoncini.
Mix everything on high heat, add the tomato sauce and a little less than a liter of water.
Lower the heat and simmer until the squid and cuttlefish are soft.
When the sauce begins to shrink, place the fish within it, starting with the largest and simmer for 10 minutes.
As the fish is cooking, add the smallest ones gradually, keep the lid closed and stir occasionally.
If the sauce gets thickens too much, slowly add a glass of water along the sides of the pan.
Once the fish is cooked, add a handful of chopped parsley and leave the lid closed.
Serve with slices of fresh bread and and enjoy!
Read more about Paolo Palazzi’s journey to Riga – brining this very recipe – here: http://www.terezehouse.com/stories/sound-recipes-brodetto-di-fano/
CREATIVE DIRECTION – Renate Auzina
VIDEO AND SOUND – Alessio Ballerini
ARTISTIC DIRECTION AND STORY – Morgan Sully
PHOTO DOCUMENTATION – Wilson Santinelli