This Italian fish and seafood stew, or Brodetto, is a traditional dish from the Adriatic region, made with hake, monkfish, squid, prawns, and mussels, cooked in a rich tomato sauce
Recipe Intro
Zuppa di Pesce vs. Brodetto
While exploring traditional Italian dishes, you might come across Zuppa di Pesce (fish soup) and Brodetto (fish stew). The main difference is geographical – on the Adriatic coast, it’s called Brodetto, while on the Mediterranean coast, it’s known as Zuppa di Pesce.
In reality, the distinction between the two is often blurred. Some versions of Zuppa di Pesce are thick, while some Brodetto can be thin. Some recipes contain only a touch of tomato paste, while others have a rich tomato sauce. The choice of fish also varies depending on the region and local availability.
There are countless variations, as every family has their way of making it, using different fish, and seafood, adjusting the sauce, and adding their personal touches.
Traditionally, Zuppa di Pesce is served as a soup, while Brodetto can be served as a soup and a main course. However, in practice, both can be served as a main dish, depending on the consistency and the amount of fish and seafood used.
Family Tradition
My mum used to prepare a simple Brodetto with a thin sauce. For special occasions, she’d use scampi or langoustines. More often, it would be with mussels and occasionally fish, in which case she added a rich tomato sauce.
As a seafood lover, I prefer mussels in a rich tomato sauce and often make this French-style Mussels à la Provençale. (mussels in Provencal sauce)
This Italian fish and seafood stew recipe is my luxurious version of Brodetto alla Romagnola, featuring a rich tomato sauce and a hearty mix of mussels, prawns, squid, and white fish. It’s a bold and satisfying main course, served with creamy polenta. You will love it!
Italian Fish and Seafood Stew Ingredients
For Brodetto or Italian fish and seafood stew, always use white fish. You can use just one type of fish, such as hake, monkfish, cod, or pollock, or combine several varieties. Some traditional recipes feature up to six or even thirteen different types of fish.
Alternatively, you can make it with a mix of white fish and other seafood, or solely with seafood.
This dish is prepared with three types of white fish; hake, monkfish and sea bass. You can choose to use one, two, or all three. It also includes scallops and prawns. Feel free to add your favourite shellfish.
Blue fish, such as mackerel or sardines, is generally avoided as its strong, oily flavour can overpower the delicate balance of the dish.
Fish and seafood
- white fish – hake, monkfish, sea bass
- seafood – prawns, scallops
The sauce
- vegetables – canned chopped tomatoes, onion, garlic, celery, carrot
- herbs – parsley, bay leaf, oregano
- white wine – best use dry white wine
- balsamic vinegar – use balsamic vinegar for sweetness, especially in this tomato-rich sauce, or substitute it with white wine or apple cider vinegar.
- tomato concentrate
- sugar – plain white
- anchovies – Though not a traditional soffritto ingredient, some refined recipes use anchovies for extra umami. I’ve adopted this approach, as they melt into the base, enriching the flavour without leaving a distinct anchovy taste.
- olive oil
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How to make Italian fish and seafood stew
- In a wide, large enough pot, depending on the amount of fish and seafood, fry finely chopped onions, anchovies, diced celery, and carrots in olive oil for about 7 minutes. Don’t let the onion brown. Add finely chopped garlic and continue to cook for about 1 minute. Add wine and water.
- Add the chopped tomatoes, tomato paste, herbs and sugar, and mix well. Let it simmer for 20 minutes.
- Now add the fish fillets. There’s no need to cut the fillets into smaller pieces as they will break apart during simmering. Add salt and black pepper to taste. Cook for 10 minutes.
- Next, add the cleaned prawns and scallops. Simmer for 5-7 minutes, then take it off the heat.
- Finally, squeeze in the juice of half a lemon, stir gently, and serve.
Serving and Presentation
This dish is best served with simple plain polenta as a main course, paired with a salad. You can drizzle some olive oil over the polenta. Alternatively, serve with plain boiled potatoes, drizzled with olive oil and garnished with fresh parsley.
If serving as a soup or primo piatto, pair it with rustic warm bread rubbed with garlic, perfect to soak up the rich sauce.
Recipe Card
Brodetto – The Best Italian Fish and Seafood Stew
Ingredients
- 2-3 fillets white fish - mix of hake, cod, monkfish
- 5-6 scallops
- 1 cup prawns
- 1/2 cup cleaned mussels - optional
- 1 onion - medium size
- 3 cloves garlic
- 1 celery stalk
- 1 carrot - medium size
- 2 anchovies - jarred, in olive oil
- 400 g chopped tomatoes
- 1 tbsp tomato paste
- 250 ml white wine
- 1 tbsp balsamic vinegar
- 2-3 tsp sugar
- olive oil
Herbs and Spices
- 2 bay leaves
- 2 tsp oregano
- 2 tbsp parsley
- 1 tsp black pepper
- ½ – 1 tsp chili powder
- salt
Instructions
- In a large, wide pot, fry onions, anchovies, celery, and carrots in olive oil for 7 minutes without browning. Add garlic and cook for 1 minute.
- Pour in wine and water, then add chopped tomatoes, tomato paste, herbs, and sugar. Simmer for 20 minutes.
- Add whole fish fillets, season with salt and black pepper, and cook for 10 minutes.
- Add prawns and scallops, simmer for 5 minutes, then remove from heat.
- Squeeze in lemon juice, stir gently, and serve.