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.
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Seafood
300gwhite fish fillets (cod, haddock, or monkfish), cut into chunks
200gshrimp, peeled and deveined
200gmussels, cleaned
150gcalamari rings (optional)
Broth Base
3tbspolive oil
1small onion, finely chopped
2clovesgarlic, minced
½tspred pepper flakes (adjust to taste)
200mldry white wine
400gcanned crushed tomatoes
500mlfish or vegetable stock
Salt and freshly ground black pepper, to taste
1tbsptomato paste
Fresh parsley, chopped (for garnish)
Juice of 1/2 lemon
To Serve
Grilled rustic bread slices
Extra lemon wedges
Sauté Aromatics
1
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.
Deglaze & Simmer
2
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.
Cook Seafood
3
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.
Finish
4
Squeeze in lemon juice and stir gently. Taste and adjust seasoning if needed.
Serve
5
Ladle stew into bowls, sprinkle with fresh parsley, and serve hot with grilled bread and lemon wedges.
Pairing Suggestion
6
Serve with a chilled glass of Verdicchio or Vermentino, both Italian whites with enough acidity to balance the richness of the seafood broth.
Ingredients
Seafood
300gwhite fish fillets (cod, haddock, or monkfish), cut into chunks
200gshrimp, peeled and deveined
200gmussels, cleaned
150gcalamari rings (optional)
Broth Base
3tbspolive oil
1small onion, finely chopped
2clovesgarlic, minced
½tspred pepper flakes (adjust to taste)
200mldry white wine
400gcanned crushed tomatoes
500mlfish or vegetable stock
Salt and freshly ground black pepper, to taste
1tbsptomato paste
Fresh parsley, chopped (for garnish)
Juice of 1/2 lemon
To Serve
Grilled rustic bread slices
Extra lemon wedges
Directions
Sauté Aromatics
1
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.
Deglaze & Simmer
2
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.
Cook Seafood
3
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.
Finish
4
Squeeze in lemon juice and stir gently. Taste and adjust seasoning if needed.
Serve
5
Ladle stew into bowls, sprinkle with fresh parsley, and serve hot with grilled bread and lemon wedges.
Pairing Suggestion
6
Serve with a chilled glass of Verdicchio or Vermentino, both Italian whites with enough acidity to balance the richness of the seafood broth.