Brodetto means cooked in a soupy medium, and so it is in this recipe: different fish cooked together with aromatics to form a unified, delicious dish. The more varieties of fish in the brodetto, the more complex the flavor will be. Traditionally in Istria, brodetto was made with the pick of the catch. But in many a fisherman’s household, such fish was sold, and his family ate what he didn’t sell, a mix of the smaller fish, which were all harmonized by the brodetto cooking method. I remember many brodetti of my childhood in which there were only small fish. I wasn’t even ten years old, but already my mouth was well attuned, and I would screen with efficiency all the small fish bones—a skill that is still with me. This dish can be made several hours in advance and reheated, very gently. Set the meaty fish on a platter and keep warm, and use the sauce and remaining bits of fish to dress the pasta (or polenta). I like to let everyone help themselves to fish from the platter. And since the crab should be eaten with the hands, provide an empty bowl for the shells and bones—and plenty of towels!
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