brodetto fish stew ancona style

Prawn

Brodetto Fish Stew Ancona Style

Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. I chose fish available in the Southern United States to make this recipe.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 celery ribs, chopped
1 carrot, chopped
1 cup chopped fresh parsley
3 cloves garlic, finely chopped
2 bay leaves
red pepper flakes, to taste
1 (28 ounce) can whole peeled tomatoes, mashed
1 ½ pounds red snapper fillets, cut into 2-inch pieces
½ cup white vinegar
3 cups fish stock
1 pound clams in shells, scrubbed
8 ounces medium shrimp, with shells
salt and ground black pepper, to taste
6 (¾-inch-thick) slices italian bread, toasted

Directions

Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.