restaurantTraditional recipe

Brodetto all'Anconetana

Name: Brodetto all'Anconetana
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 persone
Cuisine: Italian
Ingredients: 1.5 kg mixed Adriatic fish (cuttlefish, red mullet, mackerel, sole, scallops, mussels); 400g peeled tomatoes; 1 onion; 2 cloves garlic; 3 tablespoons white wine vinegar; 6 tablespoons extra virgin olive oil; 1 bunch parsley; 6 slices country-style bread; to taste salt; to taste pepper

MediumschedulePrep: 30 minutilocal_fire_departmentCook: 30 minutigroup6 persone

Brodetto all'Anconetana is the fish soup of Ancona: at least 13 types of Adriatic fish cooked in tomato with wine vinegar. The vinegar is the distinctive feature of Brodetto all'Anconetana compared to other Adriatic versions.

Each port in the Marche region has its own version: the one from Ancona is the most celebrated.

Preparation

1
Clean all the fish. Cut the cuttlefish into strips.
2
Sauté the onion and garlic in olive oil. Add the cuttlefish and cook for 10 minutes.
3
Add the tomatoes and wine vinegar. Cook for 10 minutes.
4
Add the fish in order of cooking time: start with the firmest varieties, then add the more delicate ones.
5
Cook for 10-15 minutes without stirring (only shake the pot gently).
6
Serve over toasted bread and garnish with parsley.

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Chef's Tips

Vinegar is the secret of Brodetto all'Anconetana: don't skip it. NEVER stir: only shake the pot gently. At least 13 types of fish are required by tradition.

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