Brodetto (Fish Stew) Ancona-Style

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.

• 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
• ½ cup white vinegar
• 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
• 1 ½ pounds red snapper fillets, cut into 2 inch pieces
• ½ pound medium shrimp, with shells
• 6 (3/4 inch thick) slices Italian bread, toasted

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.