What is brodetto?
Brodetto (sometimes also brodet, brudet or brodetto di pesce) is a thick fish stew or soup that originated as a fisherman's dish. The fishermen would throw into the pot what they had caught that day - various types of fish, shellfish and crustaceans. The result was a tasty, nutritious dish that found its place not only on the tables of fishermen, but also later in upscale restaurants.
The recipe varies from region to region, town to town - even family to family. But it is always a combination of fresh fish, tomatoes, garlic, olive oil, white or red wine and aromatic herbs.
Regional variations
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Brodetto alla vastese (Abruzzo): prepared without tomatoes but with peppers and wine vinegar.
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Brodetto di Fano (Marche): traditionally made with 13 types of sea fish - symbolically as many as there were apostles at the Last Supper.
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Brodetto alla termolese (Molise): in addition to fish, it often includes crabs or prawns and red wine is used.
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Brudet (Istria and Croatia): a similar version on the other side of the Adriatic, sometimes prepared in a baking dish in the oven.
How is brodetto served?
Brodetto is usually served with white bread or grilled polenta, which soak up the juices from the fish stock. The dish tends to be rich, intense and aromatic - perfect for both a summer dinner by the sea and a winter evening overlooking the harbour.
Interesting fact
In some Italian towns, such as Porto Recanati, there are annual brodetta festivals where visitors can sample different versions of this dish and learn more about its history.
