Brodetto di Pesce — Print Recipe

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

Ingredients

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.