Brodetto of Sole, Ancona-Style

Brodetto di Sogliola All’Angonetana

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 sole, weighing 400 g/14 oz each, skinned and filleted, bones and skin reserved
  • 1 glass dry white wine
  • juice of ½ lemon
  • 60 ml/2 fl oz extra virgin olive oil
  • 1 carrot
  • ¼ onion
  • 70 g/ oz finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 stick celery, finely chopped
  • 200 g/7 oz tomato concassé
  • pinch of saffron threads, in a little water
  • 1 bouquet garni (2 sprigs parsley, 1 sprig thyme, 1 bay leaf)
  • 16 slices French bread, toasted
  • 1 tablespoon finely chopped parsley
  • salt and freshly ground black pepper


    Put 1 litre/ pints of cold water in a casserole with the wine, lemon juice, fish trimmings and bones, carrot and onion. Season with salt and pepper. Bring the stock to the boil, reduce the flame and simmer for half an hour. Sieve the stock and reserve.

    In a large shallow pan, heat the oil and add the chopped onion, celery and garlic. When slightly golden, add the tomato concassé, saffron and bouquet garni. Leave the sauce to cook for a few minutes then add the fish stock. Boil the sauce gently for 15 minutes, then add the sole fillets which have been rolled up, and cook for a further 8–10 minutes over a high heat.

    Toast the French bread slices. Put the fish and soup in shallow soup bowls, sprinkle the fish with parsley and garnish with toasted bread. This dish should be eaten with a spoon and fork.