boreto alla graisana

The fisherman's stew made in Grado, the ancient Roman port of Aquileia (with its famous 4th-century AD mosaic that shows all the ingredients that can be made into a boreto!) The recipe probably goes back to Roman times (unlike many recipes for brodetto there are no tomatoes): take the fish you can't sell, then cook it in olive oil flavoured with brown, nearly burnt garlic, add white vinegar until it evaporates, and add some water, salt and pepper and serve on white polenta.