Although the diminutive name used locally to describe this dish would make you think you were getting a simple soup, it is actually a chunky and substantial stew. Traditionally, 13 different varieties of fish are used in brodetto, which is symbolic of the great port of Ancona. Among these you would always find scorpion fish, gurnard, eel, sea cricket and red mullet. Because the fish are added whole, bones and all, you need plenty of time to leisurely wade through the process of removing the fish from the bone, then enjoy the fish juices with some crusty bread. There are no other ingredients of any note, so the freshness and variety
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