Brodetto (Fish Stew) Ancona-Style

This Ancona-style brodetto (fish stew) recipe has a tangy tomato-based fish broth filled with fresh clams, shrimp, and fish. You can also add lobster.

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 395 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 cup chopped fresh parsley
• 1 carrot, chopped
• 2 bay leaves
• 3 cloves garlic, finely chopped
• 1 pound clams in shell, scrubbed
• Red pepper flakes to taste
• 2 celery ribs, chopped
• 3 cups fish stock
• 1 (28 ounce) can whole peeled tomatoes, mashed
• 6 (3/4 inch thick) slices Italian bread, toasted
• 0.5 cup white vinegar
• 1.5 pounds red snapper fillets, cut into 2 inch pieces
• 0.5 pound medium shrimp, with shells

Recipe Instructions

Step 1

Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.

Step 2

Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.

Step 3

Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.

Step 4

Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.