Adriatic Fish Soup

Ribarski Brodet was once the most celebrated fish stew of Europe. Anything found in the Adriatic – eels, grouper, hake, mackerel, mussels, prawns, red mullet, squid, tuna – went into this dish in equal portions.

  • 250 g hake / white fish, cut into small pieces
  • 250 g mussels in shells
  • 250 g prawns / shrimp
  • 250 g squid, cut into rings, blanched
  • 200 g tomatoes, chopped
  • 200 ml water
  • 150 ml dry white wine
  • 45 g olive oil
  • 1 tbsp vinegar
  • 1 lemon, juiced
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 15 g parsley, chopped
  • 2 bay leaves
  • Black pepper, pinch
  • Salt, pinch
  • Pepper, pinch

Heat the oil in a large deep saucepan, add the onion and garlic. Turn down heat, simmer until onions are transparent.

Stir in the tomatoes, add the bay leaves, lemon juice, vinegar, wine and water. Season, bring to the boil, then simmer for 15 minutes until the tomatoes are cooked.

Remove the bay leaves.

Add the squid, followed ten minutes later by the hake, then the prawns or shrimp, and finally the mussels.

When the mussels open, check the squid for tenderness.

Garnish with parsley.

Serve with polenta.