Recipes › Soup › Brodetto Di Pesce Fish Stew Recipe

Brodetto Di Pesce Fish Stew Recipe

Recipe by Pedro M. A. Neves

Brodetto di pesce is a rustic Italian fish stew that celebrates the bounty of the Adriatic Sea with a medley of fresh seafood simmered in a fragrant tomato broth. This warming, aromatic dish balances delicate white fish, tender seafood, and vibrant vegetables in a savory broth enriched with garlic, herbs, and a touch of acidity. Served over toasted bread, brodetto di pesce is comfort food at its most authentic.

Ingredients

• 400g (14 oz) white fish fillets (sea bass or haddock), cut into 5cm (2 inch) chunks
• 250g (9 oz) squid, cleaned and sliced into rings
• 200g (7 oz) large shrimp, peeled and deveined
• 150g (5 oz) mussels, cleaned and debearded
• 80ml (1/3 cup) extra virgin olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 400ml (14 fl oz) canned crushed tomatoes
• 250ml (1 cup) dry white wine
• 500ml (2 cups) fish or vegetable stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• 8 slices crusty Italian bread
• 2 tbsp fresh parsley, chopped
• Zest of 1 lemon

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally.

2. Add minced garlic and red pepper flakes to the pot. Stir constantly for 1 minute until fragrant, being careful not to brown the garlic.

3. Pour in white wine, scraping the bottom of the pot with a wooden spoon to deglaze. Allow wine to reduce by half, approximately 3-4 minutes.

4. Add crushed tomatoes, fish stock, bay leaf, thyme sprigs, and oregano. Stir well and bring to a gentle simmer. Maintain simmer for 8 minutes to allow flavors to meld.

5. Carefully add the white fish chunks and squid rings to the simmering broth. Cook for 5 minutes without stirring too much to keep fish intact.

6. Add shrimp and mussels to the pot. Continue simmering for 4-5 minutes until shrimp are opaque and mussels have opened (discard any unopened mussels). Season with salt and pepper to taste.

7. Toast bread slices in a dry skillet or under the broiler until golden brown on both sides, about 2 minutes per side.

8. Place a toasted bread slice in the bottom of each serving bowl. Ladle hot brodetto over the bread, distributing seafood and broth evenly among bowls.

9. Garnish each bowl generously with fresh parsley and a pinch of lemon zest. Serve immediately while piping hot.

Substitutions

• Replace white fish with halibut, cod, or sea bream for different texture and flavor profiles
• Substitute mussels with clams or cockles if preferred or more available locally
• Use vegetable stock instead of fish stock for a lighter broth that highlights the seafood
• Replace white wine with dry vermouth or additional fish stock if alcohol is not desired

Tips

• Prepare all seafood before starting the stew, as cooking happens quickly and timing is critical to prevent overcooking
• Use the highest quality fish available from a fishmonger rather than frozen; fresh fish yields superior flavor and texture
• Do not skip the bread toasting step—it absorbs the broth and adds essential texture to the dish
• Add seafood in stages by density: sturdy fish first, then squid, then shrimp and mussels, to ensure even cooking

Brodetto di pesce originates from the Marche and Abruzzi regions of Italy along the Adriatic coast, where it represents centuries of fishing tradition. Each coastal town claims its own authentic version, with variations in seafood selection and preparation methods that reflect local catches and family recipes passed down through generations.

You might also like

Cacciucco Livornese Seafood Stew Recipe

65 min · Soup

Chicken Florentine Soup Recipe

50 min · Soup

Chickpea and Pasta Soup Recipe

50 min · Soup

Classic Minestrone Recipe

60 min · Soup