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Brodetto (Fish Stew) Ancona-Style
Brodetto (Fish Stew) Ancona-Style
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Delicious seafood brodetto with tangy tomato broth, fresh clams, shrimp, and fish. Upgrade with lobster for a special touch!
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • 2 bay leaves
  • 1 cup chopped fresh parsley
  • red pepper flakes to taste
  • 1 (28 ounce) can whole peeled tomatoes, mashed
  • 1.5 pounds red snapper fillets, cut into 2 inch pieces
  • 0.5 cup white vinegar
  • salt and ground black pepper to taste
  • 3 cups fish stock
  • 1 pound clams in shell, scrubbed
  • 0.5 pound medium shrimp, with shells
  • 6 (3/4 inch thick) slices Italian bread, toasted
Instructions:
  • In a large saucepan, Dutch oven, or clay pot, warm olive oil over medium heat. Add onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Sauté until onion is soft and translucent, around 5 minutes.
  • Combine mashed tomatoes in the pot and simmer for 15 minutes on medium heat. Add fish, vinegar or wine, and cook until the liquid is almost gone, approximately 10 minutes. Pour in the fish stock, cover, reduce heat to low, and simmer for another 10 minutes.
  • Add clams to the mixture with care. Cook until the clams have opened (remove any that remain closed), approximately 2 minutes. Stir in the shrimp and cook until they turn pink, for around 3 minutes.
  • In each bowl, elegantly nestle a slice of perfectly toasted bread, then generously ladle the flavorful brodetto over it before serving promptly.

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