Brodetto di Pesce

Name: Brodetto di Pesce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 800g mixed fish (sea bream, monkfish, red mullet), cleaned and cut into pieces; 200g mussels, scrubbed; 200g clams, purged; 3 tbsp olive oil; 1 onion, finely diced; 3 cloves garlic, sliced; 200ml dry white wine; 400g canned tomatoes; 500ml fish stock; 2 tbsp fresh parsley, chopped; 1 small chili pepper; Salt, pepper; Crusty bread for serving

Brodetto di Pesce (broh-DET-toh dee PEH-sheh)

Adriatic Fish Stew

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 346 kcal

A rich tomato-based stew of mixed Adriatic fish and shellfish, perfumed with garlic, white wine, and parsley.

Nutrition & Info

Protein 32.0g

Carbs 14.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish ⚠ shellfish

Equipment Needed

wide shallow pot ladle

Presentation Guide

Vessel: wide shallow bowl

Garnishes: parsley, olive oil, grilled bread

Accompaniments: crusty bread, white wine

Ingredients

800g mixed fish (sea bream, monkfish, red mullet), cleaned and cut into pieces
200g mussels, scrubbed
200g clams, purged
3 tbsp olive oil
1 onion, finely diced
3 cloves garlic, sliced
200ml dry white wine
400g canned tomatoes
500ml fish stock
2 tbsp fresh parsley, chopped
1 small chili pepper
Salt, pepper
Crusty bread for serving

Instructions

1
Heat olive oil in a wide shallow pot. Sauté onion for 5 minutes, then add garlic and chili.
2
Pour in white wine and let it bubble for 2 minutes until reduced.
3
Add tomatoes and fish stock. Bring to a simmer and cook for 10 minutes.
4
Add the firmest fish first (monkfish), cook 5 minutes. Then add remaining fish pieces.
5
Add mussels and clams, cover, and cook 5 minutes until shells open. Discard any that remain closed.
6
Scatter with parsley, drizzle with olive oil. Serve in deep bowls with grilled crusty bread.

💡

Did You Know?

Every Adriatic coastal town claims to make the best brodetto, and the San Marinese version draws from both Romagnol and Marchigiano traditions.

Chef's Notes

Equipment Tips

wide shallow pot
ladle

Garnishing

parsley, olive oil, grilled bread

Accompaniments

crusty bread, white wine

The Story Behind Brodetto di Pesce

Although San Marino is landlocked, its proximity to the Adriatic coast means that fish stews have always featured in the republic's cuisine. The brodetto tradition borrows from neighboring Rimini and the Marche coast, where fishermen would cook their unsold catch in tomato and wine. San Marinese restaurants have made this borrowed dish their own, serving it as a Friday tradition and a summer highlight.

🕐 Traditionally enjoyed friday lunch, summer 📜 Origins: Traditional

Comments (0)

No comments yet. Be the first to share your thoughts!