The Marche region offers an incredible variety of dishes from pasta, to fish and meat.
Brodetto is a fish stew with a tomato base, a specialty unique to this part of Italy; there are several recipes for brodetto, even within the Marche. This recipe originates from Ancona province.
Ingredients for 6 servings
1 tablespoon of olive oil, 1 onion, 3 garlic cloves, 1 carrot, 2 celery ribs, 2 bay leaves, 1 cup of fresh parsley, red pepper flakes, 28 ounces of mashed, whole peeled tomatoes, 1 and ½ pound of red snapper fillets cut into 2 inch pieces, half a cup of white vinegar, salt and ground black pepper to taste, 3 cups of fish stock, 1 pound of scrubbed clams in shell, half a pound of medium shrimp with shells and six (3/4 inch thick) slices of toasted Italian bread.
Heat the olive oil in a large saucepan or a clay pot over medium heat. Add chopped onion, garlic, celery, bay leaves, parsley and red pepper flakes. Cook about 5 minutes, until the onion has softened.
Stir in the mashed tomatoes and cook over a medium heat for 15 minutes. Add the fish, pour the vinegar and cook until the liquid has evaporated – 10 minutes. Pour in the fish stock, cover and reduce the heat to low and simmer for 10 minutes.
Gently mix in the clams and cook until they have opened – 2 minutes. Stir in the shrimp until they turn pink – 3 minutes.
Place a slice of toasted bread at the bottom of each serving bowl. Ladle the brodetto over the bread and serve immediately.
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