A tuscan fish soup made with local fish products, also know in some parts of Italy under the name of “Brodetto”(lttle broth) described by Pellegrino Artusi in his recipe n. 455, in the book “Science in the Kitchen and the Art of Eating Well”. A new video on the occasion of the 5th World Week of Italian Cuisine 2020.
Watch Recipe: https://bit.ly/2JcRkqj