Order whole fish and ask the fishmonger to fillet them and return the heads and frames without gills. The purchase weight includes bones and heads. For larger quantities use additional pots or pans, keeping the piece sizes and cooking endpoints.
Make ahead Prepare the vegetables ahead; keep fish and shrimp refrigerated until their turn in the pan.
Brodetto di pesce alla romagnola
Prep 35 min · Cook 1 hr 2 min · Rest 3 min · Serves 4 · Difficulty Medium
Method
Fillet the fish, or ask the fishmonger to do so and return the heads and frames. Remove the gills from the heads; rinse the heads and frames briefly. Check the fillets carefully for bones and cut into pieces about 4 cm across. Keep the fillets chilled. Peel and devein the shrimp tails and chill separately.Fillet the fish, or ask the fishmonger to do so and return the heads and frames. Remove the gills from the heads; rinse the heads and frames briefly. Check the fillets carefully for bones and cut into pieces about 1½ in across. Keep the fillets chilled. Peel and devein the shrimp tails and chill separately.
Put the fish heads and frames in a pot with the stock water, carrot, celery, onion, parsley stems, bay, peppercorns and stock salt. Allow about 15 minutes to reach a gentle boil, then simmer for 30 minutes, skimming as needed. Strain through a fine sieve; keep the broth hot.Put the fish heads and frames in a pot with the stock water, carrot, celery, onion, parsley stems, bay, peppercorns and stock salt. Allow about 15 minutes to reach a gentle boil, then simmer for 30 minutes, skimming as needed. Strain through a fine sieve; keep the broth hot.
During the final 10 minutes of the stock simmer, soften the finely chopped shallot and crushed garlic in the oil in a wide 28 cm casserole for 5 minutes. Add the passata, half the parsley leaves, soup salt and ground pepper. Cook gently for 5 minutes.During the final 10 minutes of the stock simmer, soften the finely chopped shallot and crushed garlic in the oil in a wide 11 in casserole for 5 minutes. Add the passata, half the parsley leaves, soup salt and ground pepper. Cook gently for 5 minutes.
Add about 700 ml of the strained hot broth to the tomato base and simmer for 5 minutes. Keep any remaining broth as a hot reserve. Lay in the firmer scorpionfish pieces, cover and cook gently for 5 minutes. Shake the pan rather than stirring.Add about 3 cups of the strained hot broth to the tomato base and simmer for 5 minutes. Keep any remaining broth as a hot reserve. Lay in the firmer scorpionfish pieces, cover and cook gently for 5 minutes. Shake the pan rather than stirring.
Add the gurnard pieces and cook for another 3–4 minutes, then add the shrimp tails for 2–3 minutes. Add a little reserve broth if the sauce becomes too dry. Check that all fish is opaque and separates easily, and that shrimp are firm and opaque; extend cooking if needed.Add the gurnard pieces and cook for another 3–4 minutes, then add the shrimp tails for 2–3 minutes. Add a little reserve broth if the sauce becomes too dry. Check that all fish is opaque and separates easily, and that shrimp are firm and opaque; extend cooking if needed.
Finish with the remaining parsley. Rest off the heat for about 3 minutes, then serve hot with the toasted bread. Lift the pieces gently so they stay intact.Finish with the remaining parsley. Rest off the heat for about 3 minutes, then serve hot with the toasted bread. Lift the pieces gently so they stay intact.
