Once home…we had plenty of work to do. We unloaded our ice-packed fish, cleaning and dividing it into what we wanted to cook up immediately and what we intended to freeze.
Using our own tomatoes, we made the base for il brodetto, a tomato-based (with celery, garlic, leeks, parsley and peperoncino) fish soup which is one of our favorite dishes. We kept enough for two dinners and froze the rest in portions for two. After cleaning all the other fish, we froze it in portions ready to be cooked in many different ways. It was a big…but happy…job as we chatted and reminisced about our trip.