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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Termoli, Molise
II
Description
Molise's Adriatic coast fish stew from Termoli — the smallest and most obscure of the Italian Adriatic brodeitti, less codified than the Marchegiani and Abruzzese versions. Termoli's brodetto traditionally uses 7 types of fish (one for each day of the week in Termoli's religious tradition), prepared in a soffritto of olive oil, garlic, peperoncino, and fresh tomato without wine or vinegar. The simplest of the Adriatic fish stews — the lack of acid base allows the fish's natural sweetness to dominate. Served with grilled bread made from Molise's durum wheat.
III
The Thread
—Fish in a tomato-light broth without acidic modification — Turkish tradition of clean fish broth without wine; same simplicity-of-tomato logic Turkish
—Mixed fish in clear broth as the simplest possible sea preparation — Greek adds lemon; Molisan uses tomato; both avoid complexity Greek
—Mixed local seafood in light tomato with minimal intervention — Mediterranean island/coastal tradition of letting the fish quality speak Corsican
IV
Flavour Context
Pure Adriatic sweetness; light fresh tomato; olive oil depth; minimal intervention; the seven-fish tradition of Termoli harbour
Pillars V — VII
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