Brodetto (Fish Stew) Ancona-Style Recipe

If you’re craving something that brings the taste of the Italian coast right into your kitchen, this Brodetto (Fish Stew) Ancona-Style Recipe is an absolute must-try. It’s a hearty, tangy, tomato-based stew brimming with fresh fish, clams, and shrimp that will make your taste buds sing. I love this because every spoonful feels like a warm ocean breeze, and it’s perfect for sharing with the family or impressing friends at your next dinner party. Stick with me here—I’ll walk you through everything you need to know to make this fan-freaking-tastic dish a success!

this Recipe

Ingredients You’ll Need

Each ingredient in this Brodetto (Fish Stew) Ancona-Style Recipe plays a crucial role in building that beautiful, layered flavor. I always recommend fresh seafood and aromatic veggies to make the stew sing. Here’s what you want to have on hand before you dive in.

• Olive oil: Use a good quality extra virgin for the best flavor kickstart.
• Onion: Adds sweetness and depth to the broth as it softens.
• Celery: Brings a subtle, earthy crunch and freshness.
• Carrot: Slight natural sweetness that balances the acidity.
• Fresh parsley: Key herb that brightens the whole dish.
• Garlic: Gives just the right aromatic punch without overpowering.
• Bay leaves: Classic Italian seasoning that infuses the stew slowly.
• Red pepper flakes: Control the heat to your liking—just a pinch wakes up the stew.
• Whole peeled tomatoes (canned): I mash these by hand to keep a rustic texture.
• Red snapper fillets: A firm white fish that holds nicely while cooking.
• White vinegar: Adds subtle acidity to balance the sweetness of tomatoes and seafood.
• Fish stock: Essential for a rich, savory broth—use homemade or store-bought.
• Clams in shell: Bring that authentic briny ocean flavor—scrub them well!
• Medium shrimp with shells: I keep shells on for extra flavor and remove them right before serving.
• Salt and ground black pepper: Season to taste, always adjust at the end.
• Italian bread (toasted slices): Perfect for soaking up every last bit of that amazing broth.

Variations

I love that Brodetto (Fish Stew) Ancona-Style Recipe is flexible enough to add your own twist. Over time, I’ve tried a few variations that have given the dish new life—feel free to experiment and make it your own.

• Adding Lobster or Crab: I once added chunks of lobster, and it elevated the stew to a special occasion dish—totally worth the splurge.
• Mediterranean Twist: Swap out red snapper for Mediterranean sea bass or cod, works beautifully and still cooks through perfectly.
• Spice Level: Feel free to dial up the red pepper flakes for a hotter broth—my husband can’t get enough of the kick!
• White Wine Instead of Vinegar: A common variation that I’ve tried when I’m out of vinegar, adds a gentler tanginess.

How to Make Brodetto (Fish Stew) Ancona-Style Recipe

Step 1: Sauté the Aromatics for a Flavorful Base

Start by heating olive oil over medium heat in a large Dutch oven or clay pot if you have one—that’s what I use for the best slow, even heat. Toss in your chopped onion, celery, carrot, parsley, garlic, bay leaves, and a pinch of red pepper flakes. Stir this mix continuously for about 5 minutes until the onions soften and become translucent but not browned. This is your flavor foundation, so take your time and don’t rush—your patience here pays off in richness.

Step 2: Build the Broth with Tomatoes and Fish

Next, stir in the mashed canned tomatoes and let them simmer gently for about 15 minutes. The tomatoes thicken and deepen in flavor during this time. Then, add your red snapper pieces and pour in the white vinegar. I discovered this trick—the vinegar really cuts through the richness and adds a nice tang, brightening the whole pot. Cook until the liquid has almost evaporated, around 10 minutes, stirring occasionally.

Step 3: Simmer with Fish Stock and Add the Shellfish

Pour in the fish stock, cover your pot, reduce the heat to low, and let it simmer for 10 minutes. This period melds all those flavors together beautifully. After that, gently stir in the clams and cover again until they open, roughly 2 minutes. Tip: toss out any clams that don’t open—that’s just for safety. Then add the shrimp and cook until they turn pink, about 3 minutes. At this point, season with salt and black pepper to taste.

Step 4: Serve Hot with Toasted Italian Bread

To serve, place a slice of toasted Italian bread at the bottom of each bowl, and ladle the hot brodetto over the top. I absolutely love how the bread soaks up that savory broth without falling apart too quickly. It’s the perfect way to enjoy every last drop!

How to Serve Brodetto (Fish Stew) Ancona-Style Recipe

Garnishes

I usually keep the garnishing simple with a sprinkle of fresh chopped parsley right before serving to add a pop of color and freshness. Sometimes, I add a drizzle of excellent extra virgin olive oil on top to heighten the Mediterranean feel—it just makes the broth glisten beautifully.

Side Dishes

To complement the rich flavors, I like to serve this brodetto with a crisp green salad dressed lightly with lemon and olive oil. A side of sautéed garlic spinach or roasted vegetables also pairs perfectly, balancing the meal without competing with the stew’s boldness.

Creative Ways to Present

For special occasions, I serve the stew family-style in a beautiful terracotta pot right at the table, surrounded by toasted bread slices on a wooden board. It creates a cozy, rustic vibe that encourages everyone to dig in and interact—which I absolutely adore.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, you might!), store the stew in an airtight container in the fridge. I find that the flavors deepen overnight, making for an even tastier lunch or dinner the next day.

Freezing

I have frozen this brodetto before, but I recommend doing so only if you haven’t added the toasted bread yet. Seafood can get a bit rubbery after freezing and reheating. To freeze, cool the stew completely, transfer to freezer-safe containers, and consume within two months for best quality.

Reheating

When reheating, do it gently on the stove over low heat to avoid toughening the seafood. Adding a splash of fish stock or water can loosen the broth if it thickened too much. I never microwave this stew to keep the texture intact.

FAQs

Final Thoughts

Brodetto (Fish Stew) Ancona-Style Recipe holds a special place in my heart because it’s a dish that brings people together—each bowl is like a warm hug from the Italian coast. I hope my tips and variations inspire you to try it out and make it your own. Trust me, once you’ve tasted the fresh seafood, vibrant tomatoes, and tangy broth all mingling together, you’ll understand why my family can’t get enough. So go ahead, dive in, and enjoy every delicious bite with your loved ones!

Print