brodetto italian fisherman stew

Seafood

Brodetto Italian fisherman stew

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

A properly authentic brodetto (Italian fish stew) from Ancone, in Le Marche, contains an unfeasible 13 types of fish and shellfish to symbolise Jesus and his disciples. Typically it was a mix of whatever the fishermen couldn’t sell. This makes a true brodetto a rather expensive affair today. We’ve kept it simpler with white fish, mussels and langoustines, but you can go all out and add as many (or as few) fish and shellfish as you like – the flavoursome tomato, fennel and saffron broth is the real star of the show.

Ingredients

2 tbsp olive oil

1 tbsp fennel seeds

1 onion, chopped

1 small fennel bulb, chopped and fronds reserved

2 celery sticks, chopped

4 garlic cloves, finely chopped

250ml dry white wine

Pinch saffron

400g tin chopped tomatoes

1 litre fish stock

8 langoustines or large shell-on prawns

250g white fish fillets such as cod or hake, cut into large chunks

300g mussels, scrubbed

1 lemon, cut into wedges

Crusty bread to serve (optional)

Directions

Sign-Up / Login to continue Reading