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Brodetto di Pesce Marchigiano
The Marche region's celebrated fish stew with nine types of seafood in a saffron-tinged tomato broth. Adding the seafood in stages, firmest first and delicate shellfish last, keeps every type cooked perfectly instead of some turning rubbery.
Ingredients
Instructions
Sauté onion and garlic in olive oil in a large pot.
Add white wine and saffron, let bubble 2 minutes.
Add crushed tomatoes and 200ml water, simmer 15 minutes.
Add monkfish and squid first, cook 5 minutes.
Add clams and mussels, cover, cook 3 minutes until opened.
Add prawns, cook 2 minutes until pink.
Serve in deep bowls with grilled bread rubbed with garlic.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
