mixed fish and seafood (clams
shrimps, lobsters, squid, calamari etc), 2 lb
peeled and chopped
– 1 wine vinegar
sweet dessert wine
Clean and wash the fish and seafood. Small fish can remain whole, while large fish should be cut into large cutlets
Sauté onion in olive oil until soft. Add tomatoes, tomato paste and garlic. Place fish on top of broth.
Add vinegar, salt, pepper, bay leaf, rosemary and parsley.
Add so much wine that fish is covered (for milder taste you can use 1/2 wine and 1/2 water).
Simmer gently over low heat for 1-2 hours. Do NOT cover nor stir; just shake skillet occasionally.
Add Prosek and lemon slices. Season to your liking.
. Brudet is even better eaten the next day.