Brodetto Adriatico Fish Stew

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Brodetto is a classic fishermen's stew from Italy's Adriatic coast, especially the Marche and Abruzzo regions. Made with a mix of fresh fish and shellfish simmered in a light tomato and white wine broth, it is traditionally ladled over toasted country bread.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 950 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the Broth

• 3 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 small dried red chili, crumbled (optional)
• 1 cup dry white wine
• 2 cups canned San Marzano tomatoes, crushed by hand
• 2 cups fish stock or seawater
• 2 bay leaves
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Seafood

• 12 oz mixed firm white fish (monkfish, hake, or cod), cut into 1.5-inch chunks
• 8 oz cleaned squid, bodies sliced into rings
• 8 oz mussels, scrubbed and debearded
• 8 oz littleneck clams, scrubbed
• 8 oz large shell-on shrimp, deveined

For Serving

• 4 thick slices of rustic country bread, lightly toasted
• Extra virgin olive oil, for drizzling
• 1 lemon, cut into wedges
• 1/4 cup flat-leaf parsley, roughly chopped

Directions

1. Heat the olive oil in a wide, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5-6 minutes. Add the garlic and crumbled chili and cook for another minute until fragrant.
2. Pour in the white wine and simmer until reduced by about half, roughly 3-4 minutes. Stir in the crushed tomatoes, fish stock, bay leaves, salt, and pepper. Bring to a gentle simmer and cook uncovered for 12-15 minutes to develop the broth.
3. Add the squid rings to the simmering broth; they need the longest cooking time to turn tender. Simmer for 5 minutes.
4. Nestle the firm white fish chunks and the shrimp into the broth. Cook gently for 4-5 minutes without stirring, so the fish stays intact.
5. Add the mussels and clams, pushing them into the liquid. Cover the pot and steam for 4-5 minutes, until all the shells have opened. Discard any shellfish that remain tightly closed.
6. Taste and adjust the seasoning, then stir in most of the chopped parsley. Remove the bay leaves.
7. Place a slice of toasted bread in the bottom of each shallow bowl. Ladle the stew and broth over the bread, distributing the seafood evenly. Drizzle generously with olive oil, scatter the remaining parsley on top, and serve immediately with lemon wedges.

Cook’s Notes

• Use the freshest possible seafood and ask your fishmonger for a mix suitable for soups; the dish should always include both fish and shellfish.
• Add ingredients in order of required cooking time (firm fish and squid first, delicate fish and shellfish last) to keep textures just right.
• Gently shake the pot rather than stirring once the fish is added, so the tender pieces hold their shape.
• Serve immediately; reheated fish becomes rubbery and the shellfish toughens.
• For a more traditional Marche-style finish, rub the toasted bread with a cut clove of raw garlic before placing it in the bowl.

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