Brodetto fanese

Name: Brodetto fanese
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Extra virgin olive oil 4 ¾ tbsp; White wine vinegar 4 tbsp; Water (or fish stock) 2.1 cups; Onions to chop 1.8 oz; Garlic 1 clove; Black pepper to taste; Fine salt to taste; Tomatoes double 2.8 oz; Octopi 7.1 oz; Calamari (squid) 7 oz; Scampi 0.5 lb; Shrimps 7 oz; Seafood dogfish 10.6 oz; Monkfish 8.8 oz; Squills (Mantis shrimps) 7.1 oz; Gurnard 5.3 oz; Hake 7 oz; Sole 10.6 oz; Red mullet 5.3 oz; Tuscan bread 6 slices

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690

Calories per serving

Lactose Free

Energy Kcal 690
Carbohydrates g 56.8
of which sugars g 8.6
Protein g 66.9
Fats g 21.8
of which saturated fat g 3.63
Fiber g 3.6
Cholesterol mg 280
Sodium mg 1186

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Brodetto Fanese is all about celebrating the Marche coast, where the sea's bounty really meets the table in a super tasty way. This Italian fish stew comes from Fano, a charming town known for its fishing boats and relaxed beach vibes. Honestly, the magic of this dish lies in its preparation. Each type of fish gets added at just the right moment, which is great, ensuring perfect cooking. Instead of stirring, the pan is gently shaken, keeping everything tender and whole.

What sets this Brodetto fanese recipe apart from other seafood soups, like Tuscan Cacciucco or even French Bouillabaisse, is its brothy nature. Plus, the way it soaks into large slices of bread, either crispy or soft, at the bottom of your bowl, is amazing. The goal is to savor every drop of that rich, tomatoey sauce infused with the flavors of various fish, including those small ones that didn’t make it to the market.

Stories of Brodetto Fanese often revolve around family, harking back to the days when fishermen crafted it on their boats with unsellable fish. This traditional Italian seafood stew remains a local favorite, popping up at festivals, family gatherings, and seaside restaurants. It's like tasting history with every bite, especially when you enjoy that first moist, briny spoonful.

What's fascinating is how every cook in Fano has their own spin. Yet the essentials remain: lots of local fish, a healthy amount of tomato, and the magical sequence of adding ingredients. And look, while you might find other Fano fish stew versions along the Adriatic, the fanese style is particularly special for its golden broth and its sauce, which tastes both sweet and salty. Dunk some bread to soak up all those flavors, and you'll see why this Mediterranean fish stew holds such a special place in Marche region cuisine. The tradition, the flavors—so so good—and the simplicity make Brodetto Fanese not just a dish, but a cherished experience that captures the heart of coastal Italy. Seriously, it's amazing.

INGREDIENTS

690

Calories per serving

Extra virgin olive oil 4 ¾ tbsp (70 ml)

White wine vinegar 4 tbsp (60 ml)

Water 2.1 cups (500 ml) - (or fish stock)

Onions 1.8 oz (50 g) - to chop

Garlic 1 clove

Black pepper to taste

Fine salt to taste

Tomatoes 2.8 oz (80 g) - double

4.4 lbs of cleaned fish including: Octopi 7.1 oz (200 g); Calamari (squid) 7 oz (200 g); Scampi 0.5 lb (200 g); Shrimps 7 oz (200 g); Seafood 10.6 oz (300 g) - dogfish; Monkfish 8.8 oz (250 g); Squills (Mantis shrimps) 7.1 oz (200 g); Gurnard 5.3 oz (150 g); Hake 7 oz (200 g); Sole 10.6 oz (300 g); Red mullet 5.3 oz (150 g)

to serve: Tuscan bread 6 slices

Preparation

How to prepare Brodetto fanese

To prepare the Fano-style fish stew, start by cleaning the fish. Clean the cuttlefish by separating the head from the body 1, gut them 2, and if they are small, leave them whole, otherwise cut them into chunks. Clean the squid in the same manner and cut the body into rings 3.

Keep the gurnard whole and gut it under running water 4; Do the same with the hake: open the belly and gut it 5. Then remove the head 6; if very large, cut it into chunks, otherwise leave it whole.

Gut the red mullet as well and leave them whole 7. Now cut both the smoothhound and the monkfish, which are already cleaned in the market, into chunks (8-9).

Clean the sole: cut the skin from the tail with a knife 10 and pull it off with force 11 from both sides. Use scissors to remove the outer bones 12. For further details, see the Cooking School: cleaning sole.

Finally, take care of the crustaceans: remove the legs from the mantis shrimp and cut them down the middle from the head (13-14). Do the same with the scampi if you want, making it easier to consume once cooked. At this point, proceed with the stew: chop the onion 15 and

sauté it in plenty of oil with a clove of garlic, which you can leave whole or crush 16, over very low heat for 15 minutes. Deglaze with white wine vinegar (or another mild vinegar) 17, and once the vinegar has evaporated, add the tomato paste 18.

Now that the base is ready, you can add the fish, starting with those that require a longer cooking time: the cuttlefish and squid 19, which you will sauté for about 10 minutes. Then add the hot water 20 (or fish stock or Shellfish Stock if available) and cover with a lid 21.

Now add the main fish to the pot: the gurnard 22, the smoothhound 23, the monkfish 34, and finally the hake. Do not stir anymore with a wooden spoon from now on but only shake the pot by the handles.

Finally, add the crustaceans and red mullets, which require little cooking time: the scampi 25, the mantis shrimp 26, and the whole red mullets 27,

the soles 28, and lastly the prawns 29. Cook for another 10 minutes at most, then salt and pepper 30, and voilà, the Fano-style fish stew is ready! Serve it with toasted bread croutons or slices of fresh bread!

Storage

We recommend consuming the stew as soon as it is made.
If there's any left over, you can store it in the fridge for up to one day.
Freezing is not recommended.

Tip

For an even more special stew, personalize it! For example, prepare it with seasonal fish or, if you're fortunate enough to live near the sea, with those typical of your coasts. And finally, like Grandpa Olimpio did, garnish it with a generous handful of freshly chopped parsley!

For the translation of some texts, artificial intelligence tools may have been used.

Brodetto fanese

PRESENTATION

INGREDIENTS

How to prepare Brodetto fanese

Storage

Tip

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