Brodetto all'Anconetana

From Ancona on Italy’s Adriatic coast, brodetto is the Marche’s beloved mixed-fish stew, born of the day’s catch. A tomato-onion base brightened with vinegar cradles seafood layered by firmness so it stays tender, never stirred to mush.

Serves 6 · 30 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 3 lb mixed Adriatic fish and shellfishSeafood
• 1 1/2 cups tomato passataPantry
• 1 onionProduce
• 3 cloves garlicProduce
• 2 tbsp white wine vinegarPantry
• 1/3 cup olive oilPantry
• pinch saffron optionalSpices
• for serving breadBakery
• 1/4 cup parsleyProduce

Instructions

1. 1Build a tomato-onion-garlic base with oil and a splash of vinegar.
2. 2Add fish in layers by firmness; avoid stirring into mush.
3. 3Simmer covered until just cooked.
4. 4Serve with bread; parsley over.