Brodetto alla giuliese with mezze maniche and seafood pulp
- 4 ½ lb fish
- 2 tomatoes
- 1 green pepper
- 2 cloves of garlic
- 1 small bunch parsley
- 1 small bunch marjoram
- chili pepper
- dry white wine
- extra virgin olive oil
Clean and cut all the fishes.
In a pot, heat up some extra virgin olive oil. Add tomatoes, salt, chili pepper, and the bell pepper (finely chopped). Cook for 5 minutes in a earthenware pot – the “tjella”. The earthenware helps mainaining the cooking .
Add the fishes according to their different sizes, and the kind of flesh. Last ones, the clams and mussels. Add marjoram and wine.
Put the tjella in preheated oven (125° C) and keep on cooking for 15 minutes. Remove the fishes and blend – this is the base sauce for the pasta.
Cook the mezze maniche in boiling salted water and sautè in a asauce pan with the blended fish and some brodetto sauce. Add some pepper and extra visrgin olive oil. Garnish with some fish.