Brodetto all’Anconetana

Name: Brodetto all’Anconetana (Fish Stew Ancona-Style)
Cuisine: Italian
Ingredients: extra virgin olive oil, for drizzling; 2 tbsp white wine vinegar; 4-6 slices of good country bread, toasted; salt and pepper; 3 tbsp coarsely chopped parsley; a pinch of dried chilli; salt and pepper; 3 garlic cloves, finely chopped; 1 large onion, finely sliced; 3 tbsp concentrated tomato paste, or 4-5 fresh tomatoes, chopped; 3 tbsp concentrated tomato paste, or 4-5 fresh tomatoes, chopped; 500 g mixed fresh shellfish (clams, mussels, opened scallops, prawns); 500 g mixed fresh shellfish (clams, mussels, opened scallops, prawns); 5 tbsp olive oil; 500 g mixed fresh shellfish (clams, mussels, opened scallops, prawns); 1.2 kg mixed fresh fish, cleaned; 500 g mixed fresh shellfish (clams, mussels, opened scallops, prawns); 500 g mixed fresh shellfish (clams, mussels, opened scallops, prawns)

Fish Stew Ancona-Style

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“No other region produces as many different brodetti (somewhere between a fish soup and stew) as the Marche. This is hardly surprising, as many fishing ports along the region’s long eastern coastline have excellent fresh fish from the Adriatic every day – often more than a dozen varieties.”

Ingredients

1.2 kg mixed fresh fish, cleaned
500 g mixed fresh shellfish (clams, mussels, opened scallops

Method

Fillet the fish and cut into bite-sized pieces, or leave them whole if small. Scrub the shellfish and clean as appropriate.

Heat the olive oil in a large pan, add the onion and garlic, and fry gently to soften. Add the tomato paste diluted with a little water, or the fresh tomatoes, and a pinch of chilli. Bring to a simmer and cook for 10 minutes, stirring occasionally. Season the sauce

Ingredients

Method

Photos