Fish Stew all’Hotel Tritone
Every seaside town has its own variant on this dish; this is the genuine Ancona recipe!
These are the ingredients:
- 1.2 kg of fresh fish, ready gutted (red mullet, whiting, sole, dogfish, octopus, cuttlefish, scorpion fish, turbot, monkfish, mantis shrimp, squid and scampi)
- 200 g. of tomato purée
- 1 onion
- 2 cloves of garlic
- 1 small bunch of parsley
- 1/2 glass of white wine
- coarse farmhouse bread
- extra virgin olive oil
Wash the fish thoroughly and fillet it; wash the molluscs and cut them into rings; also wash the shellfish.
Brown the garlic and the peeled, chopped onion in 5 spoons of oil in a large pan, preferably made of stoneware; quench with the vinegar then add the chopped parsley. Add the tomato purée, add salt and pepper to taste then cook over low heat for 15 minutes to blend the flavours.
Add the fish: first the cuttlefish, which must cook on their own for about 15 minutes, then the octopus, the mantis shrimp and the scampi, and then the other fish, leaving the whiting and sole until last. Cook for another 15 minutes then leave to stand for about 10 minutes.
Arrange a few slices of lightly toasted bread on the bottom of four soup plates, pour the stew over them and serve at once.