All you need is :
1.5 kg fish. We always enjoy scorpion fish, ocean perch, conger eel, reef and rockfish species the best (3lbs 5oz). Just take what you can get that is fresh from your local fisherman or market
50 ml extra virgin olive oil (1/4 cup)
4 tablespoons white vinegar (more if you like)
Six garlic cloves, sliced
½ bunch flat-leaf parsley, chopped
3 large onions, finely chopped
½ cup finely chopped tomatoes (more if you like)
Salt & pepper
600 ml water to cover fish (2 1/2 cups)
12 mussels, cleaned and debearded
6 scampi
Instructions
▪️ Get a large heavy-based saucepan, heat the oil and fry the garlic and onion on a low to medium heat for a couple of minutes
▪️ Add the tomatoes and a little water and cook for around 10 minutes
▪️ Season the fish with salt and then add it to the saucepan and mix the fish with the garlic, onion and tomatoes
▪️ Add water so that it covers the fish
▪️ Pour in the vinegar and pepper and simmer. You want the stew simmering
▪️ Allow the fish to cook for 20 minutes giving the saucepan the occasional shake. DO NOT stir as you will break the fish
▪️ Check the seasoning. Add more salt and pepper if required
▪️ It's now time to put your scampi into the saucepan - throw them in one-by-one
▪️ After five mins, check on the progress of your fish. It should be close to being done - however, this will vary depending on the type and size of the fish.
▪️ Leave the fish for as long as it needs to be cooked through
▪️ Approximately five minutes before this fish is cooked, toss in your mussels and parsley
▪️ Serve the brodet with creamy polenta and garnish with some parsley
