Delicious Italian Fish Stew! | Pasta Grannies
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- čas přidán 18. 04. 2024
- This soupy fish stew changes slightly has you travel the Adriatic coastline and there's a saying which says the dish has existed since fishermen were invented. Hardworking blokes on a boat aren't going to be reaching for a recipe book, so here is Claudio to share his approach to making this stew. Then Fulvia from Fano shares hers. Take your pick - both versions are delicious. And if there are folks who don't like the bones, still cook the whole fish and remove the bones before serving because they make the broth flavourful:
For both recipes: 1 kilo of fish (mackerel, gurnard, dogfish, weever fish, red mullet, John Dory) plus an small octopus, large squid or cuttlefish (some kind of cephalopod), prawns (also mantis shrimp) for the Fano version.
San Benedetto del Tronto recipe: 2 red peppers (they can also be green), 1 kilo of tomatoes, 1 cup of wine wine vinegar (be careful with vinegar, I find some have a too powerful flavour, so start with half the cup), 1 onion, a beer for the cook.
Fano recipe: small onion, 1 garlic clove, 3 tablespoons tomato concentrate, 1 cup of white wine vinegar, some water if necessary, salt and black pepper. - Krátké a kreslené filmy
The cultural mix is unbelievable! I come from the greek island of Corfu which is the closest to Italy and it has been heavily influenced by the Venetian rule back in the days. We have a very similar dish called burdetto which is a fish stew made with a bigger fish(usually one variety)in a red sauce with a heavy amount of paprika(both sweet and spicy) and garlic but without tomatoes. I'd love to try the first recipe with the octopus. Lovely as usual! You should visit Corfu Vicky, to see all the lovely recipes and similarities with the Italian cuisine and the language too.
I'd love to film some yiayais! Funnily enough my family have had a home in Corfu for the last 50 years and yes there are some strong Italian influences in the cooking. 🙂🌺 best wishes, Vicky
@@pastagrannies Yiayias are actually called nonna in Corfu too😅the island is packed with Italians during the summer, guess it feels like home!
Ogni città marittima della costa adriatica ha la sua variante :chi la chiama brodettò e chi zuppa di pesce.È buona sempre.Anche il cacciucco ,livornese e del ar Tirreno è fenomenale.Baci a tutti .
Grazie
You can't go wrong when the first Ingredient is a beer
We call it brudet in Croatia and eat it with polenta.
Brodetto is great with many side dishes, but with pollenta it's simply fenomenal
Yes , my mother in law makes it with thick polenta instead of bread , you’d eat even the pan , so good 😊
They both look really good - but I think I'll go for Fulvia's. Another wonderful Pasta Grannies!
Thanks a lot for watching :)
Well, I need to try both, of course! But maybe the first version is the way I would cook it.
Love to watch a grandpy too! Amazing recipe, best regards from Argentina!
Thank you! :)
I'm eating both of them and they'll be gone as fast as you can blink 😂 , they look amazingly delicious.
Both looks good.. 😋
But the first one looks divine.. 👌
I would LOVE BOTH please! They both look fantastic!!!
Well done! Claudio and Fulvia managed to make fish look good to me! Ninety. Just amazing. Thank you for another glorious episode.
I'm glad you enjoyed it Scott! best wishes, Vicky
This video stirred up memories of my late grandmother. Before she and my grandfather came to England from the Caribbean, they stayed in Venice and then travelled to Genoa. My grandfather said if it wasn't for the language barrier, they would have stayed because my grandmother loved the fish! also my nana remembered eating pasta for the first time, it was tagliatelle al burro, and whenever she cooked pasta, that was the only way she would eat it. Thank you Vicky for another fantastic video. It always make me feel I am watching my nana cook all over again.
So interesting to see that method, so I looked for a local recipe. What I found must be an Italian chef's recipe, to have fennel, saffron and anise liqueur! "Seasonal Great Lakes Fish Stew" uses local fish and Riesling. Who knew? Enjoyed the video!
I will give you fennel in a salad to have with it but no you don't need the rest
Es war so nett diese Folge und mal etwas anderes als immer nur Nudeln. ❣👍😊
Living in UK with our weird relationship with fish, it seems only a few species are eaten and we (used to before Brexit) export the vast majority that was caught. It is interesting to see all the catch used, even living in a port city with a strong fishing heritage trying to get hold of some more esoteric species to cook is not easy.
The last lady looks amazing for 90 years old. 😊 Great looking food!
A fascinating video!! I would like to try both versions!! Thank you, Vicky!! Great job!! God bless. 🙏❤
Thank you Maria x
I’d love to try the brodetto alla fanese, looks easier to make and doesn’t require as many ingredients.
They both would be good but I would like Claudio's the best I think. His is more traditional and closer to what would have been made by the fishermen on the boats or at the pier. Fulvia's is more what the fisherman's wife would make since she had more supplies in her kitchen.
I would love both ❤ delicious 🤤 🙏
Finally something different!❤❤
the second looks awesome
Beautiful video as always, bravo 👏🏻
Thank you!
I grew up eating this made by my mother who came from Le Marche.
Both 😋🎣🐟
In this one, I prefer the catalan "suquet de peix". Best fish stew in the world
The one with tomato paste😋😋
Would cook both. Getting MCM design inspo from Claudio's kitchen tiles (swoon).
Oh it's Fulvia"s version for me no qustion. Thank you everyone! Ramon x
I'd try both, its the perfect example of "rustic vs resturant" cooking. However, fish with bones scares me and I think I wouldn't know how to eat the first one properly and make a fool of myself/offend my hosts. I'd be worried too much and feel like a child. Do you sit there picking out the bones? Can you eat the bones? What are you even looking for? Oh geez lol
You have hands and fingers. It's messy but rewarding when you pop a bit in your mouth. Bones go in a separate plate for that purpose. This is not fast food . A bottle of red wine helps you through the lengthy eating process . 😄
I think you are over thinking things. Are your hosts enjoying it ? Then follow their example and relax…dig in !
@@Roheryn100 I do overthink, yes, but not here. I am very aware of my limited experience with food and how to eat things like fish with bones and such, and its embarassing to not know what you're doing.
To look uncertain with food is close to lookig like you dislike it, and I don't like offending people. I usually ask, but it kills the mood and you turn into "that person who doesn't know how to eat a basic dish because they come from a country/socioeconomic place that wasn't exposed to much so they never learned and now they look ignorant" and it bothers me.
People forget what its like to not know basic things and be alien to a culture. Its uncomfortable and you're not always treated gently. I don't know, trauma I guess.
No. pasta but still, fantastic!
The 2nd one is more my speed especially with prawns. Tho I'd combine these and make one of octopus, prawns, and crabs (as I eat seafoods but not fish)
I always order Linguini with Seafood from an Italian Restaurant my first time there. It's usually in a red sauce or a fish stock and wine sauce. I hate it when you get canned clams. The best was in this tiny restaurant in San Francisco, California.
I always wanted to travel to Sicily to catch the beauty of the place, including the food.
What restaurant?
I don't remember the name. There was a wealthy part of town with many good restaurants. My Father was a musician and he taught for a few days in San Francisco so I went with him.
I grew up in Hollywood with some of the best restaurants in the World. Hollywood is actually really funky with drugs and homeless and gangs and prostitutes. I don't know why anyone wants to visit.
@@mikeneidlinger8857 Ah shoot- I'll have to find it somehow! I live in SF and am always keen on other folks' recommendation for Italian food as it's not usually my first choice when picking a restaurant.
I used to blow glass in Santa Cruz and I'd hop the bus over the hill to San Francisco. The Bus drops you right off in a ghetto next to China Town. I loved walking the blocks in China Town. There was a Ginseng Store that only sold Ginseng!
The fish market in Catania is amazing! Go in the morning as theystart to cleanup by 12 noon. Lots of restarants in the market area. Palermo, too, has a wonderful market.
I think both would be good, but I tend to cook more like the first; with whatever's available. Preferably garbage fish that would be thrown away otherwise. I think the touristy ones with shrimp, crab claws, scallops etc. are against the whole idea, which is to make something from nothing. As base, I like to include saffron, bay leaf, orange peel, and fennel (or pastis) and white wine (unoaked and sour, like a NZ Sauvignon Blanc or a dry riesling, alsace, etc.) with the tomato, onion, celery. Gone-off white wine sounds perfect.
Obviously, the average home cook doesnt have access to "mixed catch of the day", but if you can get mussels or clams, mullet, mackerel, that would be great. The shellfish give brine, the sticky fish give body. Feel free to add black olives, capers, olive oil, fresh basil.
Love everyone ignoring that Bar Mario shirt 🫠
I recreated the fano recipe with local fish and served it on pasta. I noticed the dish was VERY vinegary and am wondering if maybe either the vinegar thay i used is stronger than what was used here or maybe i shouldnt have served it on pasta. Would really appreciate any input anyone might have 😅. Thanks!
Joe, use vinegars with caution as their acetic acid levels vary so much! I haven't made this dish yet, but I'd start with a tablespoon of white wine vinegar, make sure it has evaporated and then top up with white wine. Better to under-vinegar it and then next time one can gradually increase the quantities. As you've experienced, once a dish has too much vinegar it cannot be retrieved (unless someone knows different and I'd love to hear about it). I hope you have more success next time. best wishes, Vicky
That should not watch this before dinner.👍
So the bones get soft enough you eat them or do you have to pick them all out?
The second you said , you have to be very patient and you have to know that some species e.g. the red mullet are extremely difficult to remove the bones but are very tasty , most of the people not living near the maritime towns do not like fishes with bone and so not so many appreciate our brodetto , most of them go easy with tuna , swordfish , prawns , they don’t know how to eat real fishes 😊
hi Jody, it's the latter; I suggest you eat this with a friend who is good at filleting fish. I like to do it all to start with, rather then debone as I go along. 🙂🐟 best wishes, Vicky
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Looking up a fish seller in my town
Not to dampen your enthusiasm but if you are speaking of Atlantic fish I would point to you that it’s very different from our Mediterranean ones…. I could verify that every time I went to North America and ordered fish the intense, if delicate ,taste simply wasn’t there!
Thumbs up for Enrico's P0rnhub BarMario tshirt 😁
oh my word, I had no idea. Thank you for alerting me - I'll see if I can blur the logo. best wishes, Vicky
Where is the granny and where is the pasta ?
Somethings fishy here and its not the stew. Thats a gramps not a granny.
yeah, I like a bit of variation 😁 best wishes, Vicky
I dont see how this is related to pasta?!
Bread is pasta with yeast.
Look deeper in your heart
This is a nice departure from the norm. I would love to try them both. One more rustic, the other a bit more cosmopolitan. I love to see a man who can really cook. He knows his stuff. Thanks Vicky & Crew!!!❤
Va bene ❤