Brodetto di Pesce Veneziano

Venetian Fish Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Venetians are justly proud of this soup, and point out that its flavour is a true fish flavour, unadulterated by strong spices. (The innuendo is not lost on the men of Marseille and Genoa.) The preparation is clearly divided into two phases. In the first, flavourful but bony or uncouth fish yield a strained broth and then disappear into it via the sieve. In the second, choice bone-free morsels of superior fish are made ready for combination with the broth.