Seafood Stew

cookn biker · April 2015

Seafood from Ancona, in the Adriatic sea, where Enrico grew up. We made this when we were there in Nov 2013. We will return in a few weeks.

Ancona's air view of the port and the old downtown.

Image: https://us.v-cdn.net/5017260/uploads/editor/51/8bhf0zm3ys6h.jpg

This is traditional for this town and it is called "brodetto". It is traditionally made with 13 different kind of fresh fish and shellfish. We used just 9 kind, what we could find fresh at that time.

Image: https://us.v-cdn.net/5017260/uploads/editor/no/gjoj0qb6trtx.jpg

For me it was strange to watch Enrico clean these in the sink. I grew up in land locked Colorado.

Like the traditional way we used a clay pot.

Image: https://us.v-cdn.net/5017260/uploads/editor/1j/pfo8mzojdg2f.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/8v/zn3ixf0nuug7.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/nm/u9mmj3bgjqeg.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ra/6y2e4195g4bi.jpg

thegooddocta · April 2015

Well, this is the best cook I've seen on here. Cioppino is my favorite food, and this is similar but on the egg, and with sea creatures I've never eaten :] WOW.