Brodetto all'Anconetana
Marche · secondo · serves 6 · 90 min total · medium
Ancona fishermen's stew, made with whatever the catch brought in. 13 species was the traditional number — one for each apostle plus Christ.
Ingredients
- 1500 g mixed Adriatic fish (red mullet, monkfish, scorpionfish, sole)
- 300 g squid
- 300 g prawns
- 500 g mussels
- 500 g clams
- 600 g plum tomatoes
- 200 ml dry white wine
- 2 tbsp white vinegar
- 1 medium onion
- 3 cloves garlic
- 1 bunch parsley
- 1 chilli chilli
- 80 ml olive oil
- 400 g grilled bread
Method
- Clean all the seafood. Cut squid into rings.
- Soffritto of onion, garlic, chilli in olive oil.
- Add squid first (needs longest). Cook 8 minutes.
- Add wine and vinegar (the Anconitan signature — vinegar, not just wine). Reduce.
- Add tomatoes. Simmer 15 minutes.
- Layer remaining fish on top in order of cooking time: monkfish first (10 min), then firm fish, then prawns, finally mussels and clams. Do not stir — shake the pan.
- Cover, cook 10 minutes more. Discard any closed shellfish.
- Parsley over the top. Serve in deep bowls over grilled bread.