They say that “brodetto,” broth in English, rhymes with San Benedetto. In the competition among the many Adriatic versions of this dish, “lu vredétte” makes
the top of the list. Purists demand the employment of the so-called twelve
apostles, which are twelve types of fish, but fundamentally, you need rays,
spider fish, gurnard, scorpion fish, dogfish, octopus, cuttlefish. The onion is
lightly fried in some oil in a large saucepan, the octopus and the cuttlefish
are browned and then some pieces of green peppers and slightly unripe tomoatoes
are added, along with a pinch of salt.
When the ingredients have sweated a bit, water and some vinegar is added,
which is the distinctive feature of the broth of San Benedetto. Once it comes to
a boil, the fish is placed in the saucepan, whole or in large chunks (the
substantial pieces at the bottom, the tender pieces on top), and it is salted to
taste. It is then cooked at medium heat for approximately half an hour, swirling
the saucepan every so often so that nothing will stick to the bottom and so that
there will be some broth left to pour over some toasted bread.