Brudetto with sour Smelt and Clam popara
For 4 people
80 g of smelt, 8 clams, 4 mussels, 1 tomato, 1 small onion, 1 sprig of rosemary, 1 tablespoon of vinegar, 1 spoon of sherry, juice from ½ of lemon, 2 tablespoons of olive oil, a pinch of oregano, salt, pepper
Dough the bread from 20 grams of flour, a little yeast, 1 spoon of chopped black olives, oil and water. Allow it to rise, form the small balls and bake in a preheated oven for 10 minutes at 180° C. Cool the baked mini buns. Now on a pan with olive oil, gild the salted onion minced into thin slices, add peeled and diced chopped tomatoes, rosemary and vinegar. Pour with the fish stock, sherry and water. When the liquid boils, add smelt, briefly cook them and adjust their taste. Shortly cook mussels, clams and venus in a covered pan until the shells open. Serve the Smelt Brudetto in a mini buns with olives, drizzle the clams with lemon juice and decorate with brudetto and butter mixed with boiled parsley and tomato sauce. Sprinkle with wild herbs and parsley.