Rimini Fish Soup, Brodetto Di Rimini, in Fremantle Style

1. 1

   Clean all fish, remove heads and keep aside.

2. 2

   Prepare the soup: Peel and chop 2 onions, fry in a small amount of oil, add peeled tomatoes and crush them with a fork and cook for about 15 minute on high heat.

3. 3

   Then add the fish heads, salt, pepper and sprinkle with chopped parsley.

4. 4

   Mix, pour water and add vinegar.

5. 5

   Cover the pan and simmer for 40 min., about.

6. 6

   Peel the remaining onion, finely slice and brown in a large saucepan in a small amount of oil, add the fish, starting with the ones that have flesh and harder as all the others; tomato cubes, salt, pepper and cook for 15 min., about.

7. 7

   Then sprayed with a glass of vinegar and cook for another 15 minute.

8. 8

   Strain the broth poured directly into the casserole of fish, make a boil again and serve with slices of toast.

* Per serving · 4 servings · Values may vary.