Tubetti lisci al brodetto di pesce

  • Difficulty


  • 320 g0SX0062
  • 1 kg assorted fish
  • ½ yellow pepper
  • ½ Chilli
  • 1 clove garlic
  • 1 small bunch Italian parsley
  • salt and pepper
Tubetti Lisci n° 62


Clean the pepper, deseeding it and removing all the white veins, and then dice it.Clean and bone the anglerfish; rinse and dry it and then slice it into segments.Clean the cuttlefish and the squid, removing inside and outside skin, then rinse them and cut them in half.Blanch the tomatoes in a pan full of boiling water, drain, peel and deseed them, and once the cooking water has been removed, sift them.Peel the clove of garlic and crush it lightly. In a saucepan heat some oil, add the garlic and chilli then fry until soft; add the diced pepper and brown for 5 minutes over a medium heat, constantly stirring with a wooden spoon.Add the sifted tomatoes, season them with salt and pepper and cook them for 5 minutes over a high heat.Place the cleaned fish in the pan, starting with the anglerfish, then the cuttlefish and at last the squids; moisten with half a glass of water warmed earlier.Cover the pan and simmer over a low for about 15 minutes. Once ready sprinkle with the parsley sliced very finely.In the meantime cook the pasta in plenty of boiling salted water.Drain it al dente, mix it with the fish's cooking water mix it and garnish to taste and serve it warm.