Brodetto Fanese – Italian Fish Stew
Category: Main Dishes
Serves: 4
Brodetto Fanese is a traditional Italian seafood stew hailing from the coastal region of Fano in the Marche. It is a delicious blend of various fresh fish and shellfish, simmered in a fragrant, tangy broth. With its rich combination of seafood, fragrant herbs, and a splash of white wine vinegar, this dish is an embodiment of the fresh flavors of the Adriatic. If you’re looking to recreate this classic Italian recipe, here’s everything you need to know.
Ingredients
Here’s a list of ingredients you’ll need for a flavorful Brodetto Fanese:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 70 ml |
| White wine vinegar | 60 ml |
| Water | 500 ml |
| Onions | 50 g |
| Garlic | 1 clove |
| Black pepper | to taste |
| Sea salt | to taste |
| Tomatoes | 80 g |
| Squid (Seppie) | 200 g |
| Calamari | 200 g |
| Langoustines (Scampi) | 200 g |
| Shrimp (Gamberi) | 200 g |
| Mixed white fish (e.g., bass, cod, or other local fish) | 300 g |
| Monkfish (Coda di rospo) | 250 g |
| Mantles (Canocchie) | 200 g |
| John Dory (Gallinella) | 150 g |
| Hake (Nasello) | 200 g |
| Sole (Sogliola) | 300 g |
| Red mullet (Triglie) | 150 g |
| Tuscan bread (Pane toscano) | 6 slices |
Instructions
Follow these steps to prepare a mouthwatering Brodetto Fanese:
-
Prepare the Fish and Shellfish
Start by cleaning all the seafood thoroughly. For the squid, separate the head from the body and remove the innards. Retain the body and tentacles. Clean the monkfish, making sure to peel off the skin and cut the flesh into pieces. For the John Dory, eviscerate under cold running water and remove the head. Keep the fish whole for now. Clean the mullet and cut off any unwanted parts, leaving the fish intact. The sole should be cleaned by gently making an incision along the skin at the tail end. -
Prepare the Shellfish
Next, take care of the shellfish. For the langoustines and mantles, remove the legs, and carefully make an incision along the middle of the shell to make it easier to eat later. If desired, you can do the same for the shrimp. -
Create the Broth
In a large pot, heat the olive oil over medium heat. Add the chopped onion and let it sweat until softened and translucent, about 5-7 minutes. Add the garlic clove, which you can either crush or leave whole, depending on your preference. Let the garlic infuse the oil for another 5 minutes, stirring occasionally to prevent it from burning. -
Add the Acidity
Pour in the white wine vinegar and allow it to cook for about 2 minutes to help balance out the richness of the oil and seafood. The vinegar adds a delightful tang that is a hallmark of Brodetto Fanese. -
Simmer the Fish
Now, begin layering the fish in the pot, starting with those that require the longest cooking time. Add the squid and calamari first, stirring gently to coat them in the oil and vinegar mixture. Let them cook for about 5-6 minutes before adding the other fish. -
Add the Main Fish
Now, add the John Dory, monkfish, and the other white fish (such as hake or bass). Stir them carefully so they are all submerged in the broth. Cover the pot and let it simmer for 10 minutes. -
Incorporate the Shellfish and Delicate Fish
After 10 minutes, add the langoustines, shrimp, and red mullet. These ingredients don’t need as long to cook, so be sure not to overdo it. Stir gently and let the stew simmer for another 5 minutes, allowing the delicate fish and shellfish to absorb the flavors of the broth. -
Final Seasoning
Taste the broth and adjust the seasoning with salt and pepper to your liking. The combination of saltiness from the sea, the tanginess from the vinegar, and the richness from the olive oil should have developed into a beautiful, fragrant base for your stew. -
Serve and Enjoy
Once the seafood is cooked through, remove the pot from the heat. Serve the Brodetto Fanese hot with slices of Tuscan bread, which will help soak up the delicious broth. This dish is perfect for a family meal or a special occasion, where the vibrant flavors of the sea are the star of the show.
Tips for the Perfect Brodetto Fanese:
- Use Fresh Seafood: The key to a perfect Brodetto Fanese is the freshness of the seafood. When possible, purchase local, sustainable fish and shellfish for the best results.
- Adjust the Acidity: The amount of vinegar can be adjusted based on your personal taste. If you prefer a milder broth, reduce the vinegar slightly.
- Serve with Crusty Bread: The Tuscan bread not only adds texture but also helps absorb the flavors of the stew. It’s essential to serve this dish with a hearty bread.
- Don’t Overcook the Seafood: Overcooked seafood becomes rubbery and loses its delicate flavor. Be sure to cook the fish and shellfish just until tender and flavorful.
Nutritional Information (per serving)
Brodetto Fanese is a low-calorie, protein-packed dish. Here’s an approximate breakdown of its nutritional content:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 kcal |
| Protein | 45 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Saturated Fat | 3 g |
| Cholesterol | 110 mg |
| Sodium | 900 mg |
| Fiber | 3 g |
| Sugar | 4 g |
This hearty seafood stew provides a balanced mix of lean protein, healthy fats, and a satisfying amount of vegetables, making it a perfect dish for a nourishing meal.
Conclusion
Brodetto Fanese is a true celebration of the sea. Its depth of flavor comes from a carefully balanced mix of fresh fish, shellfish, and a tangy broth. This recipe embodies the essence of Italian coastal cooking, offering a hearty yet refreshing meal that is perfect for any occasion. Enjoy making this seafood stew at home and share a piece of Italy with your loved ones.
