Brodetto di Pesce

Brodetto di Pesce (Adriatic Seafood Stew)

When it comes to Italian cuisine, the magic truly lies in its diversity. Each region, each town, and even each household has its own unique spin on classic dishes. And when it comes to seafood, the magic is even more spellbinding. Today, let’s explore a gem from the Adriatic coast of Italy: “Brodetto di Pesce” or Adriatic Seafood Stew.

The first time I tasted this divine stew was in the charming fishing town of Ancona, in the Marche region. I had spent the day exploring the town’s historic sites and picturesque harbor, and as the sun began to set, I found myself in a cozy, family-run osteria recommended by the locals. Their speciality? Brodetto di Pesce.

As I sat there, gazing out at the fading sunlight over the harbor, I was served a steaming bowl of Brodetto. It was a colorful medley of different seafood, from clams and mussels to shrimp and monkfish, all swimming in a vibrant tomato and white wine broth. With my first spoonful, I was transported. The rich seafood flavors perfectly balanced with the acidity of the tomatoes and the tang of the wine—it was the Adriatic Sea in a bowl.

I’m thrilled to share this authentic Marche recipe with you today, a dish that brings together the freshness of the sea and the robust flavors of Italian cuisine.

Brodetto di Pesce

Brodetto di Pesce (Adriatic Seafood Stew)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 600 g mixed fresh seafood such as clams, mussels, squid, shrimp, and firm white fish like monkfish
  • 3 tbsp olive oil
  • 1 large onion finely chopped
  • 3 closed of garlic minced
  • 1 can chopped tomatoes or 400g
  • 200 ml white wine dry
  • 1 liter fish stock
  • pinch of red pepper flakes
  • salt and pepper to taste
  • fresh parsley finely chopped
  • italian bread for serving


  • If you're using clams and mussels, make sure they are thoroughly cleaned and all grit is removed.
  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
  • Add the chopped tomatoes, white wine, fish stock, red pepper flakes, salt, and pepper to the pot. Bring the mixture to a simmer and let it cook for about 20 minutes to let the flavors meld together.
  • Add the seafood to the pot, starting with the ones that take the longest to cook (like clams and mussels). Cover the pot and cook until they open. Add the remaining seafood and cook just until they are done, about 5-10 minutes. Be careful not to overcook the seafood.
  • Adjust the seasoning if needed, then sprinkle the stew with fresh parsley.
  • Serve the Brodetto di Pesce hot, with crusty Italian bread on the side to soak up the delicious broth.

Buon appetito! Let this Adriatic Seafood Stew transport you to the beautiful coastlines of Italy’s Marche region.

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