Unlike the other typical brodettos of the Adriatic, its preparation is simpler: in fact, do not use fried, nor added water, broth or vinegar.Another difference is that the fish is cooked whole and not in pieces (except for some types that must necessarily be sliced, but only for reasons of space) in no case are added potatoes, bread or anything else, neither in outline nor inside the pot.Tradition wants that you never turn the fish inside the pan, which should instead be gently shaken, so as to avoid that the tomato placed under the fish or the fish itself will stick to the bottom of the pan. Instead it is customary to bring to the table separately the toasted bread, in some cases flavored with simple extra virgin olive oil or with garlic rubbed on it.
Another custom is to serve pasta simply boiled with the broth to season it then with the sauce in the terracotta pot.
The vastese brodetto, as we know it today, was born in 800 with the arrival in the kitchens of tomato, vegetable imported from the Americas from the Spanish conquistadors but unused in the kitchen until the middle of the eighteenth century; since then, also considering its simplicity of cultivation, it becomes an essential element in the Mediterranean cuisine, used in hundreds of dishes, cooked or raw.
With the passing of the years, to the initial fish have added valuable fish such as prawns, shrimps or sole, but the substance of the dish has always remained the same, a preparation based on fresh fish light, tasty. It is considered essential to fish typical of rock, scorpion fish, tracina, head, lucerne, panocchia, cuttlefish and red mullet, to which are added other fish and molluscs, hake, dogfish, race, squid and other fish depending on the season.The fish is accompanied by aromas that, as already mentioned, are easily available in any fruit and vegetable store: ripe fresh tomatoes, sweet pepper, hot pepper, parsley and garlic.
The pan in which it is prepared plays a fundamental role for the preparation of a good brodetto in the Vasto area: these are terracotta pans of varying size depending on the quantity of fish used and the number of people for whom prepare this typical soup.
Cavatelli, or cavatiell in the Molise dialect, are a type of fresh pasta made with semolina flour and water. They are typical of many Italian regions such as Abruzzo, Molise, Puglia, where they are called capunti and Campania, where they are called crusìcchi or cecaruccoli. It is a small-sized pasta with an ideal structure for capturing sauces. That's why we offer you the cavatelli alla pescatrice, a fish also known by the name of monkfish, very precious and delicate!
In the Vastese culinary culture "pasta and pelosi" represent a dish that is definitely unique and one of the most appreciated by genuine palates. For some time it has become increasingly difficult to "fish these unobtainable crustaceans".The techniques are varied, but the typically Vastese is: "n'ghì li circhiune", that is with the metal rims and a fairly tight mesh, with the bait at the center that can be the pulp of a poor fish. When the “peloso” goes to pinch the bait enters this circle and for the fisherman it becomes easier to withdraw on the circle ("salipà") letting the succulent crustacean fall into the net bag.The pasta must be strictly homemade, as tradition requires.