Serves 4

Fish Stew of
San Benedetto del Tronto


2 kg of mixed fish for stew (example squid, spider fish, dogfish, monkfish, scorpion fish, prawns, shrimps, mussels, clams)
1 kg of cuttlefish
1 Coup of Extra-virgin Olive Oil
1 Coup of White wine Vinegar
1 Onion , 1 kg of green tomatoes
1 Red Pepper, 3 Cloves of Garlic
Salt, Chopped Parsely
Red pepper, White wine Vinegar
White Wine

Fish Stew of
San Benedetto del Tronto


In a pan put oil, onion finely chopped and a sprig of parsely. When the onion starts getting cloured, pour into the pan the squid in pieces and let simmer for about 10 minutes.

Then add the green tomatoes cut into wedges, a red pepper cut into pieces, a pinch of salt and red pepper, and make cook for 30 minutes. Gradually add the fish and shellfish in layers, according with their cooking time, beginning with the least delicate and finishing with the mussels, and the shrimps.

Cover not completely the fish added with a ladle of water, olive oil and white vinegar wine.

Make cook on low heat untill the last fish entered is ready and the sauce starts getting thick, without mixing but shaking the pan from time to time.
The dish is served hot, by placing the pot directly on the table, accompanied with old toasted bread with olive oil.

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