Rating: 4.54 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

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  • Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.

  • Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.

  • Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.

Cook's Notes

You can use 2 1/2 to 3 pounds of any mixed fish--swordfish, squid, red snapper, shrimp, clams, mussels, and lobster. Clean the clams and mussels well and put them into the stew whole. When I make brodetto for a large group, I cook the whole lobster in the stew, then remove the meat from the tail, chop it, and put it in the stew. I put the whole remaining lobster shell on top for presentation.

Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.

Nutrition Facts

395 calories; protein 48.3g; carbohydrates 31.9g; fat 7.4g; cholesterol 125.2mg; sodium 1005.6mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 4 stars
01/07/2011
Let me begin by saying that my family loved this recipe. I thought it was good, but for some reason I felt that it needed something else to give it 5 stars. I added a bit more oil to vegetables b/c they were sticking to bottom of pot, also I added scallops when I put the shrimp at the end. I substituted redfish for the snapper, b/c of price, but everything else I left the same until the end. After I did one last taste test, I added in about 2 tsp of garlic powder and left it that way. Thank you for this recipe. Read More
(24)
13 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2011
Let me begin by saying that my family loved this recipe. I thought it was good, but for some reason I felt that it needed something else to give it 5 stars. I added a bit more oil to vegetables b/c they were sticking to bottom of pot, also I added scallops when I put the shrimp at the end. I substituted redfish for the snapper, b/c of price, but everything else I left the same until the end. After I did one last taste test, I added in about 2 tsp of garlic powder and left it that way. Thank you for this recipe. Read More
(24)
Rating: 5 stars
12/24/2012
Hailing from Veneto, and having a home in Puglia, on the Adriatic, Brodetto di Pesce, is a staple holiday and special occasion dish for us. I had just encountered Jason´s recipe this morning, thus, since we are travelling, preparing it would be impossible tonight; however, I am going to prepare with Lobster, on the 31st for New Year´s Eve. BUON NATALE, MERRY CHRISTMAS, from new member: Margaux Cintrano. Read More
(10)
Rating: 5 stars
05/27/2012
Really awesome recipe! It was so delicious. I was nervous about making it at first because I had never really made a stew before let alone something with this many ingredients, but it came out really tasty. I used swordfish instead of snapper because they did not have snapper at my local grocery store here in St. Louis, MO. I also added short neck clams, and medium size shrimp. I left all the shells on the shrimp and I'd recommend doing this because they were so perfectly cooked, but the downside is that you have to peel them which can be hot and messy. I added some pre-cooked lobster claws as more of a garnish than anything, but they didn't have any raw ones in the store. Instead of white vinegar I used Yellow Tail Chardonnay and it was perfect. I added a little more wine than necessary because I like my broth kind of runny. I used 3 organic bay leaves instead of 2, and a pinch of red pepper flakes. Don't omit red pepper flakes. I am scared of spicy foods but just a pinch is enough to give it the necessary flavor and some of the spices cook off. I couldn't really find fish stock but there was something called "seafood broth" in the store so I used that. Clam juice would have worked too, maybe diluted with some water. I added more garlic than needed too. I might experiment next time with other spices but this is a perfect recipe! Use the freshest ingredients possible and follow the directions closely, you will not be disappointed, and there will be many left overs! Read More
(8)
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Rating: 5 stars
05/27/2014
Wonderful—something I'd happily order in a restaurant. I had some homemade salmon stock that I wanted to do something special with. I used snapper, clams, and shrimp, and used the variation detailed in the footnote: saffron and white wine instead of pepper flakes and vinegar. Terrific meal. Read More
(3)
Rating: 4 stars
08/05/2015
So let me first say that this was a pretty big hit at my house. My family loved it. I agree with Suyen below. Read More
(1)
Rating: 4 stars
04/13/2017
This is a great dish. However, the recipe needs modification. When I made it with Red Snapper ($27 per lb) the fish disintegrated in small crumbles. Obviously the recipe's 23 minutes of cook time for the fish is WAY TOO LONG! Recipes for poached Red Snapper call for cook times ranging from 8 to 12 minutes in broth at a low simmer. Next time I will use a shorter cook time. Read More
(1)
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Rating: 5 stars
03/05/2020
This was excellent! I must say the flavor reminded me of a Thai soup (Tom yom) I uses sword fish, scallops and shrimp! Read More
Rating: 5 stars
12/11/2017
I used white wine large shrimp pacific sea bass and halibut it was spot on deliciousness! Trying to decide on what seafood for the next batch! Read More
Rating: 4 stars
08/05/2018
I made no changes. Read More