Livia’s one-fish stew (Brodetto de Livia)

Brodetto is a more romantic word for a fish stew, which is typical of the Adriatic coast. It can be made with just one type of fish, or many – often the less prized or uglier ones that fishermen couldn't sell, which they would keep for their own brodetto.

Livia’s one-fish stew (Brodetto de Livia) Credit: Paola Bacchia

• serves

  3

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

"This is the version my mother made often, as it was one of my father's favourite dishes, and a simple and relatively quick way to cook firm-fleshed white fish.

We usually made it with snapper, buying a whole snapper from the fishmonger and having it cleaned and gutted. As my father would say, how can you trust that the fish is fresh, if you cannot look at its eyes and check they are clear and shiny?"

Ingredients

• 3 tbsp extra virgin olive oil
• ½ large brown onion, finely diced
• 4–6 oil-preserved anchovy fillets, chopped
• 1 garlic clove, finely chopped
• 600 ml good-quality tomato passata
• sea salt
• 800 g snapper (or other firm-fleshed white fish) fillets, skin removed
• 2 tbsp plain flour
• 1 handful fresh parsley leaves

Instructions

1. Place 2 tablespoons of the olive oil in a large heavy-based frying pan over medium–low heat. Add the onion and anchovy and cook for about 10 minutes, stirring occasionally to ensure that the onion is not catching. The anchovy should dissolve completely, and the onion should be soft and translucent.
2. Add the garlic and cook until fragrant. Next add the passata, rinsing your bottle or tin with 60 ml (¼ cup) of water and stirring that into the sauce as well. Cook for about 30 minutes, until the sauce has thickened. Check for salt before adding the fish.
3. While the sauce is simmering away, prepare the fish. Cut it into pieces that are about 6 cm x 8 cm – the exact size will depend on the type of fish you use. Scatter the flour on a large plate and dust both sides of the fish. Place another large frying pan over medium heat and add the remaining oil. Fry the fish – in batches if needed – for a couple of minutes each side; the underside will turn white and then extend towards the middle. When this happens, carefully flip the fish onto the other side. The surface of the fish should be lightly golden, and the centre almost completely cooked.
4. Carefully slip the fish into the sauce. Cover and simmer for 6–7 minutes, flipping the fish over after 3 minutes.
5. Scatter plenty of fresh parsley over the top to serve. I love eating this dish with soft polenta, just like we did at home. You can also use bread to mop up the delicious sauce.

 

Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"This is the version my mother made often, as it was one of my father's favourite dishes, and a simple and relatively quick way to cook firm-fleshed white fish.

We usually made it with snapper, buying a whole snapper from the fishmonger and having it cleaned and gutted. As my father would say, how can you trust that the fish is fresh, if you cannot look at its eyes and check they are clear and shiny?"