Time and method of catch:

This is made from various types of fish. The fish can be caught all year round on the rocky bottoms with various types of nets, trawl lines, traps and other fishing tools.

Ingredients for 4 people:

  • 1 capon
  • 2 groupers
  • conger eel (head and half the body)
  • 2 stargazer fish
  • 1 piece of dogfish
  • 3-4 mantis shrimps
  • 2 squid
  • 1-2 crabs
  • 1 cup of olive oil
  • 3 medium size onions
  • 3-4 garlic cloves
  • 2 bay leaves
  • 1 cups of tomato puree
  • 1/2 cup of vinegar
  • white wine
  • salt, pepper
  • 1/2 kg polenta

Preparation:

Clean the fish of scales and innards. Cut the squid into large pieces, clean the crabs and shrimps. Sauté the finely chopped onion and garlic in olive oil in a large pot. Add the squid and cook well, pouring in the white wine. In the meantime, place another pot on the heat with diluted tomato purée seasoned with vinegar, bay leaves and salt and pepper to taste.

When the squid are soft they are almost ready, add to them the rest of the fish, crabs and shrimps. Pour over the tomato sauce, cover, and let it all cook together 15 minutes. Lift the lid and add salt and vinegar to taste. This dish is usually served with warm polenta.

Local proverb:

“Scarpèna e ràgno tusagù∫ fa el brudìto vigurù∫!”

“Grouper and poisonous spider crabs make the stew refreshing!”