Il Brodetto, My Version

My maternal grandfather’s specialty was preparing fish, particularly his fish soup. On the Adriatic coast, where my family is from, it is known as brodetto, whereas on the Mediterranean side it is called cacciucco. The idea is the same: a delicate yet richly flavored assortment of fish and seafood in a tomato broth, born of fishermen’s need to utilize unsold fish. Its rich, sweet flavor came from stewing fish heads, then extracting the tasty morsels of flesh to add to the brot