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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Brodetto di Cesenatico
Cesentatico's Broth
(Brodetto di Cesenatico)

4 and 1/2 lbs (2 kg) mixed fresh fish
1 clove garlic
1 medium onion
2 tablespoons tomato paste
1/2 cup (100 ml) extra virgin olive oil
Salt and pepper to taste
Small bunch parsley
A tablespoon of white wine vinegar or a half cup of dry white wine (optional)
Note: The fish should be what's locally available and fresh. Cesenatico they use, among others, the greater weaver, tub gunnard, scorpion fish, sea eels, star gazers, and cuttlefish; many also add anglerfish, mullet, baby squid, and mantis shrimp.

Scale and clean the fish as needed, wash it well, and cut up the larger fish while leaving the smaller ones whole.

Mince the garlic and parsley, finely slice the onion, and saute the mixture in a broad pot; when the onion has become translucent gold add the vinegar or wine if you prefer to use it, and when it has evaporated, the tomato paste diluted in a couple of ladles of boiling water (there should be enough to cover the fish), and season everything with salt and pepper.

When the mixture comes to a boil add the fish, beginning with the cuttlefish and squid.
Cover and simmer for 10 minutes, and then add the larger pieces, cook a little longer, and then add the smaller pieces, keeping the pot covered between additions.

Raise the heat to a slightly brisker simmer and cook 10 minutes more, then reduce the heat to a slower simmer and cook for another 20 minutes, removing the lid for the last 10 minutes to let the sauce thicken.

Serve the brodetto over slices of toasted bread. Serves 4.
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