Brodetto was initially created out of necessity, as every fishing boat had fish and seafood that could not be sold due to poor quality or size, so Marche’s fisherman invented a delicious silky-textured fish soup, as they did not ever throw anything away. This simple dish could be made directly on board the ship with a bit of seawater, vinegar, and olive oil. Almost every town in every region along the coastline of Italy has its version of Brodetto. Enjoy a crisp, chilled glass of Marchese white wine, like Centanni’s Falerio, a beautiful blend of Passerina, Pecorino, and Trebbiano grapes.
See ingredients, directions and pairings.
3 pounds Mixed Fresh Fish and Shellfish, cleaned
5 tablespoons EVOO
3 Garlic Cloves, minced
1 Onion, chopped
3 Bay Leaves
16 ounces Imported Peeled Italian San Marzano Tomatoes, roughly chopped
Splash of White Wine
2 tablespoons White Wine Vinegar
2 tablespoons Fresh Italian Parsley, chopped
Pinch of Sea Salt
Pinch of Red Chili Pepper Flakes
Pinch of Black Cracked Pepper