Italian Scoglio Broth (Brodetto allo Scoglio)

Italian Scoglio Broth (Brodetto allo Scoglio)
DifficultyBeginner

Scoglio — meaning “reef” in Italian — refers to this vibrant seafood broth that brings the Mediterranean to your bowl. Popular along coastal regions of Italy, especially in Liguria and the Adriatic coast, this light tomato-based broth is brimming with mussels, clams, shrimp, and squid, gently simmered with garlic, white wine, and fresh herbs. It’s simple, rustic, and irresistibly aromatic — a seaside experience at home.

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Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins
Seafood
 ½ lb mussels
 ½ lb clams
 ½ lb large shrimp, peeled and deveined (tails on optional)
 ½ lb squid (calamari), cleaned and sliced into rings
 Optional: ½ lb firm white fish (sea bass, cod, or snapper), cut into chunks
Broth Base
 3 tbsp extra virgin olive oil
 4 cloves garlic, thinly sliced
 1 small red chili (or ½ tsp chili flakes), optional
 2 cups cherry tomatoes, halved, or 1 cup crushed San Marzano tomatoes
 ½ cup dry white wine (e.g., Pinot Grigio or Vermentino)
 2 cups fish stock or bottled clam juice
 Salt and freshly ground black pepper, to taste
Fresh Finishes
 2 tbsp chopped fresh parsley
 Juice of ½ lemon
 Rustic Italian bread, for serving
Clean the Shellfish
1

  1. Mussels & clams: Scrub shells under cold running water. Discard any with cracked shells or that don’t close when tapped.

  2. Soak clams in salted water for 20–30 minutes to purge sand. Drain and rinse.

Sauté the Aromatics
2

  1. Heat olive oil in a large pan over medium heat.

  2. Add sliced garlic and chili. Sauté 1–2 minutes until fragrant but not browned.

  3. Stir in cherry tomatoes. Cook 5–6 minutes, pressing them gently to release juices.

Build the Broth
3

  1. Pour in white wine and let it simmer 2 minutes to burn off alcohol.

  2. Add fish stock and bring to a simmer. Season lightly with salt and pepper.

Add the Seafood
4

  1. Add squid first; simmer 2–3 minutes.

  2. Add mussels and clams, cover the pot, and cook for 4–5 minutes until they open.

  3. Add shrimp (and fish chunks if using); simmer uncovered for 2–3 minutes until shrimp are pink and opaque.

  4. Discard any shellfish that haven’t opened.

Finish and Serve
5

  1. Stir in fresh parsley and lemon juice. Taste and adjust seasoning.

  2. Ladle into wide, shallow bowls. Spoon broth over top.

To Serve
6

Serve hot with toasted rustic bread rubbed with garlic or brushed with olive oil. Optional: drizzle with more olive oil and a pinch of chili flakes.

Variations
7

  • Add pasta (like spaghetti or linguine) for a “Scoglio with pasta” twist

  • Use fennel or leeks for a more aromatic base

  • Add saffron threads or a splash of Pernod for Mediterranean flair

Pairing Suggestions
8

  • Dry Italian white wine (Vermentino, Falanghina, or Gavi)

  • Sparkling Prosecco or a crisp rosé

  • Side of marinated olives or a fennel-orange salad

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Ingredients

Seafood
 ½ lb mussels
 ½ lb clams
 ½ lb large shrimp, peeled and deveined (tails on optional)
 ½ lb squid (calamari), cleaned and sliced into rings
 Optional: ½ lb firm white fish (sea bass, cod, or snapper), cut into chunks
Broth Base
 3 tbsp extra virgin olive oil
 4 cloves garlic, thinly sliced
 1 small red chili (or ½ tsp chili flakes), optional
 2 cups cherry tomatoes, halved, or 1 cup crushed San Marzano tomatoes
 ½ cup dry white wine (e.g., Pinot Grigio or Vermentino)
 2 cups fish stock or bottled clam juice
 Salt and freshly ground black pepper, to taste
Fresh Finishes
 2 tbsp chopped fresh parsley
 Juice of ½ lemon
 Rustic Italian bread, for serving
Italian Scoglio Broth (Brodetto allo Scoglio)
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