🇮🇹 Italian · Soup
🐟 Brodetto all Anconetana
Brodetto
The Marche's own version of Adriatic fish stew, traditionally built from at least thirteen varieties of fish and shellfish, lighter and less tomato-forward than its Tuscan cacciucco cousin.
Every fishing town along the Adriatic seems to have its own brodetto, but Ancona's version is particularly prized for restraint, using a lighter hand with tomato and vinegar to let the natural sweetness of the fresh catch shine through.
Ingredients
Equipment: Large wide pot
- 1.5 kg (3.3 lb) mixed Adriatic fish and shellfish (such as monkfish, mullet, cuttlefish, prawns, mussels)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp white wine vinegar
- 300 g (10.5 oz) canned crushed tomatoes
- 800 ml (3 1/4 cups) fish stock or water
- 100 ml (scant 1/2 cup) extra virgin olive oil
- Fresh parsley, chopped
- Toasted bread, for serving
- Salt and pepper, to taste
Method
- Clean and prepare all the seafood, cutting larger pieces into manageable portions.
- Warm the olive oil in a large wide pot and saute the onion and garlic until softened.
- Add the vinegar and let it evaporate briefly.
- Stir in the crushed tomatoes and fish stock, and bring to a simmer.
- Add the seafood in stages according to cooking time, starting with firmer, longer-cooking varieties like cuttlefish and monkfish.
- Add quicker-cooking shellfish like mussels and prawns in the final 5-8 minutes.
- Season to taste and finish with fresh parsley.
- Serve hot with toasted bread alongside.
Chef Tips
- Add the seafood in stages based on cooking time so nothing ends up over- or under-cooked.
- A genuinely wide variety of fish and shellfish, traditionally many types, gives the broth its full character.
- Keep the tomato relatively light here, distinguishing this from heavier, more tomato-forward fish stews further south.
Common Mistakes to Avoid
- Adding all the seafood at once, resulting in uneven cooking.
- Using too much tomato, which can overwhelm the delicate balance this specific regional version is known for.
- Skipping the toasted bread, which is an essential traditional accompaniment.
Nutrition (per serving)
Health Benefits
- An excellent source of lean protein and omega-3 fatty acids from the varied seafood.
Cultural Note
Brodetto all'Anconetana reflects Ancona's Adriatic fishing tradition, one of many regional brodetto variations found along Italy's eastern coastline.
Storage & Serving
Storage: Best eaten fresh; seafood stew does not keep or reheat well.
Reheating: Not recommended; the seafood toughens significantly.
Serve with: Toasted bread, A dry white wine from the Marche