In the past it was the protagonist on the tables of the fishermen's families: the broth of Caorle - or "broetto", in Venetian dialect - is a unique dish based on fish and can be eaten alone or served together with the proverbial and local white polenta or even with slices of homemade bread. It can be tasted in infinite combinations because every inhabitant has its own secret that makes it unique and its simplicity tells the story of the sea, when during the navigation the fishermen improvised recipes with what they had available from the kingdom of Neptune. It is a unique dish, one of the oldest and most famous in the lagoon, and there are many variations as well as its own personal "touches", each one uses the fish he prefers or the one he finds in the catch of the day.
- 2 crab claws or, alternatively, 3-4 sea cicadas
- 1 San Pietro fish
- 1 hen of the sea
- 1 monkfish
- 500 grams of cuttlefish
- 100 grams of tomato sauce
- extra virgin olive oil
- White vinegar
In a large pan put the extra virgin olive oil and start cooking the claws of the crab, previously cut into small pieces. Add two glasses of water and half a kilo of cuttlefish, bringing it to a boil. At this point pour the rest of the fish - a San Pietro fish, the sea hen and the monkfish - after having cut it into slices. When the fish is cooked, turn off the heat, wait for about ten minutes and pour into the pan a glass of white vinegar, a pinch of pepper, one of salt and a hundred grams of tomato sauce. Alternatively, you can use or a third of a concentrated tomato tube. At this point, continue cooking until the tomato is congealed and when the broth is ready, serve it in a deep dish accompanied with white polenta. Alternatively, for a quicker preparation, you can use slices of homemade bread.
Main photo: www.turismovenezia.it