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Brodetto Marchese | Fish Stew from Marche

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.

Receipt Date: June 6, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

In a large pot heat the EVOO over medium heat and add the onions, garlic, and bay leaves, saute' for 5 minutes.
Add the tomatoes and parsley, then simmer on low heat for 20 minutes.
Add the fish, then stir in a splash of white wine, and the salt, red pepper flakes, and cracked black pepper.
Cover the pot with a lid and simmer for 15 minutes, or until the fish is cooked.
Add the shellfish and vinegar and simmer until clams and mussels have opened, about 5 minutes.
Discard any clams or mussels that did not open.
Serve immediately with a slice of crusty Italian bread.

Additional Pairings

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