just joined yesterday. happy holidays... i wanted to see if Nonna had a recipe for a wonderful soup made with heads of whiting, tomato and pasta that my mother's family called "ciambotte". i know that the correct use of the name applies to a sort of vegetable stew, similar to ratatouille. Lo and behold, Nonna has such a recipe! you call it...just joined yesterday. happy holidays... i wanted to see if Nonna had a recipe for a wonderful soup made with heads of whiting, tomato and pasta that my mother's family called "ciambotte". i know that the correct use of the name applies to a sort of vegetable stew, similar to ratatouille. Lo and behold, Nonna has such a recipe! you call it Brodetto di Merluzzi. It is not quite the same as my recipe, but I was just surfing the net to see if anyone else had heard of it. It is a cherished recipe that I learned many years ago from my late mother. She was a great cook... with fish so expensive these days, the use of whiting is very frugal... I use only the heads for the soup, and fry the bodies with seasoned flour for main course. As was much of the Baresi recipes from my mother, this was soulful peasant food... the peasants have always known how to eat good. Show more