Brodetto (Fish Stew) Ancona-Style

Brodetto (Fish Stew) Ancona-Style

5
Jason 4

"Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States."
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Ingredients

1 h 20 m servings 395 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 48.3 g
  • 97%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1006 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
  3. Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
  4. Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.

Footnotes

  • Cook's Notes
  • You can use 2 1/2 to 3 pounds of any mixed fish--swordfish, squid, red snapper, shrimp, clams, mussels, and lobster. Clean the clams and mussels well and put them into the stew whole. When I make brodetto for a large group, I cook the whole lobster in the stew, then remove the meat from the tail, chop it, and put it in the stew. I put the whole remaining lobster shell on top for presentation.
  • Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.

Reviews

5

Let me begin by saying that my family loved this recipe. I thought it was good, but for some reason I felt that it needed something else to give it 5 stars. I added a bit more oil to vegetables ...

Hailing from Veneto, and having a home in Puglia, on the Adriatic, Brodetto di Pesce, is a staple holiday and special occasion dish for us. I had just encountered JasonĀ“s recipe this morning, th...

Really awesome recipe! It was so delicious. I was nervous about making it at first because I had never really made a stew before let alone something with this many ingredients, but it came out r...

Wonderful—something I'd happily order in a restaurant. I had some homemade salmon stock that I wanted to do something special with. I used snapper, clams, and shrimp, and used the variation deta...

So, let me first say that this was a pretty big hit at my house. My family loved it. I agree with Suyen below.