Entree: Italy – Marche – Brodetto all'Anconetana (Adriatic mixed seafood stew in a light tomato, wine, and herb broth served with toasted bread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 g) butter
- 1 large onion, thinly sliced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned plum tomatoes, crushed by hand
- 1 1/2 cups (360 ml) fish stock or water
- 1 lb 2 oz (510 g) mixed firm white fish (e.g., cod and sea bass), boneless and cut into 1½–2 in (4–5 cm) chunks
- 8 oz (225 g) monkfish or similar firm fish, cut into chunks
- 8 oz (225 g) squid, cleaned and sliced into rings
- 10 large shrimp, approx. 10 oz (285 g), peeled and deveined (tails left on optional)
- 1 lb (450 g) clams or mussels, scrubbed and debearded if needed
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) extra-virgin olive oil, for finishing
- 8 slices (approx. 12 oz / 340 g) rustic country bread, toasted and rubbed with garlic
- Lemon wedges, for serving

Instructions

1. Heat 3 tbsp (45 ml) olive oil and 1 tbsp (15 g) butter in a large heavy pot over medium heat. Add the sliced onion and celery and cook until soft and translucent, about 7–8 minutes.
2. Add the minced garlic and red pepper flakes and cook 1 minute until fragrant. Pour in 1 cup (240 ml) dry white wine and bring to a simmer to reduce slightly, about 2 minutes.
3. Stir in the crushed tomatoes and 1 1/2 cups (360 ml) fish stock. Add the bay leaves and season lightly with salt and black pepper. Bring to a gentle simmer.
4. Add the firm white fish and monkfish pieces to the simmering broth and cook 3–4 minutes.
5. Add the squid rings and shrimp and simmer 2–3 minutes more. Tuck the clams or mussels into the broth, cover the pot, and cook until the shells open, 4–6 minutes. Discard any shells that do not open.
6. Taste and adjust seasoning with salt and pepper. Remove bay leaves. Stir in 1/2 cup (15 g) chopped parsley and finish with 2 tbsp (30 ml) extra-virgin olive oil.
7. To serve, place toasted garlic-rubbed bread slices in shallow bowls and ladle the brodetto over the bread so it soaks up the broth. Serve immediately with lemon wedges on the side.