‘Brodetto alla termolese,’ or Molise Fish Soup, is a recipe from the fishermen of Termoli, a seaside resort town in Molise. They used to prepare it with the leftovers of the fish they couldn't sell; this fish soup was considered a peasant’s dish, though very rich in flavor – a way the fishermen “repaid” themselves for their hard work on the choppy ocean waters.
In the dialect of Termoli, Molise Fish Soup is traditionally called ‘u' bredette.’ It is prepared with mixed fish such as sea cicadas, red mullet, moorhen or ‘gallinelle,’ redfish, calamari, codfish and cuttlefish. The soup’s rich flavors of fish mix with tomatoes, green peppers, garlic and parsley for a warm, comforting dish.
The Recipe: Molise Fish Soup
Ingredients:
2 lb fresh fish (of your choice), 1 lb mussels, 2 lb clams, 1 lb peeled tomatoes, 2 cloves of garlic, 1 lb green bell peppers, Chopped parsley, Extra-virgin olive oil, Salt and red pepper flakes
Method:
First, clean all the fish (and shellfish) well, eliminating any bones. Cut into pieces. Next, make the sauce to add flavor to the soup. Brown garlic, red pepper flakes and parsley with olive oil in a pot. Add peeled tomatoes and bell peppers previously cut in strips. Once the tomato juices have reduced, add the cleaned and chopped fish with a little water and salt – excluding the mussels and clams for now. After cooking for about 15 minutes, add the mussels and clams. Continue cooking for another 5-6 minutes.