Brodetto (Fish Stew) Ancona-Style
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
45
Spice
37
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Olive Oil3 cloves
Garlic (finely chopped)1 cup
Parsley (chopped fresh)1 cup
White Vinegar1
Salt3 cups
Fish StockDirections:
1
Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat
2
Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes
3
Cook and stir until the onion has softened and turned translucent, about 5 minutes
4
Stir in the mashed tomatoes and cook for 15 minutes over medium heat
5
Add the fish
6
Pour in the vinegar or wine
7
Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock
8
Cover, reduce the heat to low, and simmer for 10 minutes
9
Gently mix in the clams
10
Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp
11
Cook until the shrimp are pink, about 3 minutes
12
Place a slice of toasted bread in the bottom of each bowl
13
Ladle brodetto over the bread and serve immediately