Brodetto with vegetables
700 g of cleaned fish (moscioli or mussels, poor clams, cod)
100 g datterini
80 g peas
80 g potatoes
50 g pre-cooked borlotti beans
50 g Tropea onion
80 g extra virgin olive oil
3 cloves of garlic
cinnamon to taste
salt and pepper to taste
basil to taste
In a TVS saucepan, brown the oil with the garlic and the Tropea onion cut into julienne strips.
Add the carrots cut into slices, the potatoes and courgettes cut into cubes, the peas and cook for 7/8 minutes.
Add the cod fillets, mussels and shelled clams.
Add the beans, the datterini tomatoes, season with salt and pepper.
Before serving, drizzle with extra virgin olive oil and basil leaves.