Brodetto di Pesce is a vibrant, hearty fish stew from the coastal regions of Italy, especially the Adriatic. It features a medley of fresh seafood simmered in a fragrant tomato and white wine broth, finished with a touch of heat and served with crusty bread for soaking up every drop.
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Stir in garlic and red pepper flakes; cook for another minute.
Pour in white wine and scrape up any bits from the bottom of the pan. Let it simmer for 2 minutes. Add the crushed tomatoes, tomato paste, and fish stock. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
Add white fish pieces first; let them cook for 3–4 minutes. Then add shrimp, calamari, and mussels. Cover and simmer until the mussels open and shrimp are pink (about 6–7 minutes). Discard any unopened mussels.
Squeeze in lemon juice and stir gently. Taste and adjust seasoning if needed.
Ladle stew into bowls, sprinkle with fresh parsley, and serve hot with grilled bread and lemon wedges.
Serve with a chilled glass of Verdicchio or Vermentino, both Italian whites with enough acidity to balance the richness of the seafood broth.
Ingredients
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Stir in garlic and red pepper flakes; cook for another minute.
Pour in white wine and scrape up any bits from the bottom of the pan. Let it simmer for 2 minutes. Add the crushed tomatoes, tomato paste, and fish stock. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
Add white fish pieces first; let them cook for 3–4 minutes. Then add shrimp, calamari, and mussels. Cover and simmer until the mussels open and shrimp are pink (about 6–7 minutes). Discard any unopened mussels.
Squeeze in lemon juice and stir gently. Taste and adjust seasoning if needed.
Ladle stew into bowls, sprinkle with fresh parsley, and serve hot with grilled bread and lemon wedges.
Serve with a chilled glass of Verdicchio or Vermentino, both Italian whites with enough acidity to balance the richness of the seafood broth.