Recipe: Tatjana's brodetto

Tatjana's sqiud brodetto with polenta

Are you still clinging to the distant memories of the evenings spent by the shore? Since the first cold of the season is preventing us from grilling some lovely fish, we opted for a warm dish of brodetto to warm our hands, bellies and souls.

1 kg of squid

900 g of onion

5 cloves of garlic 

1 bunch of parsley

1 teaspoon of fresh thyme

1 teaspoon of dried rosemary

Bay leaf 



450 g peeled tomato (one can)

3 dl of wine

5 dl of fish stock

Olive oil

One fish filet (optional)

Wash and clean the squid. Cut the onions. Sauté the onions on some olive oil. Add the cleaned squid, tomatoes, chopped parsley, dry herbs, pepper and salt. Cook for about half an hour, until the squid is soft. Add the wine and fish stock, salt if necessary. 

You can serve the brodetto with some polenta with added chard (optional). When cooked, pour the polenta in a baking pan to sit. When it’s cooled down, cut it in squares.

Tatjana also shared a trick with us: dense the brodetto by mashing the cooked onion and adding a filet of any saltwater fish.

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