mussels, 14 oz
cuttlefishes, 5,3 oz
chilly pepper
tattlers, 3,5 oz
gurnard, 7 oz
monkfish tail, 7 oz
ray wings, 5, 3 oz
surmullets, 3,5 oz
squillas, 5,3 oz
extra virgin olive oil, 5 tbsp
white wine vinegar
a medium onion
mooth hound, 5,3 oz
a red pepper
a green pepper
green tomatoes, 7 oz


Gut the fish (usually the smooth hound and the ray wings are already gutted).
Clean the vegetables, slice the onion and chop the peppers to pieces.
Slice the tomatoes.
Brown the onion with extra virgin olive oil and a piece of chilly pepper in a terracotta pan. When the onion is browned, add the tomatoes.
Add the peppers and cook for a couple of minutes. In the meantime, chop the tattlers and the cuttlefishes to pieces and then add them to the vegetables and let the whole brown. Put little salt.
Dissolve half a glass of vinegar in half a glass of water and then pour out the mix into the terracotta pan. Keep on cooking for about 10 minutes on a medium-to-low flame.
Take away the pan from the flame. Strain the vegetables and the fish and put them into a plate so as to leave some of the cooking sauce into the terracotta pan.
Chop the monkfish tail, the smooth hound and the gurnard to pieces. Put again the terracotta pan onto the flame and put the fish you have just chopped into the pan.
Salt and pepper the fish and then pour out the vegetables you have previously cooked upon it.
Chop the ray wings and the surmullets and put them upon the vegetable layer. Put a pinch of salt upon the fish.
Add the squillas, the mussels and finally the vegetables together with their cooking sauce. Put a lid upon the pan and cook the whole on a low flame for about 30 minutes.
When fully cooked, chop the parsley and spread it upon the mix. The dish is ready to be served. Garnish your San Benedetto’s Broth with toasted bread.

Thanks to: Passione Pesce