Brodetto all'Anconetana

Making Brodetto all'Anconetana

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1. Clean and cut the fish into large pieces. Keep the shellfish separate. Scrub the mussels and clams.

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2. Soften the onion, garlic and chilli in the oil in a wide shallow pot 8 minutes.

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3. Pour in the vinegar and let it boil hard 2 minutes, until the sharp smell has gone.

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4. Add the tomatoes and salt and simmer 10 minutes.

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5. Lay in the cuttlefish first and cook 15 minutes.

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6. Lay the firm fish over the top in one layer, cover, and cook 6 minutes without stirring.

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7. Add the softer fish and the shellfish, cover again and cook 5 minutes, until the shells open.

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8. Tilt the pan to move things rather than stirring. Scatter with parsley.

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9. Serve straight from the pot with toast on the side.

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Small Things That Help

• Vinegar, and boil it hard for 2 minutes before the tomatoes go in.
• No stock. The fish makes its own liquid.
• Tilt the pan instead of stirring.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Serving Suggestions

• Toasted bread
• Verdicchio
• A green salad

Sides from the same cuisine on this site: Creamy Parmesan Polenta, Cauliflower Risotto, Ciabatta.

Storing & Reheating Brodetto all'Anconetana

Best immediately. Refrigerated 1 day at most.

Brodetto all'Anconetana Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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