With Le Marche resting comfortably on the Adriatic, it would be impossible to talk about the regional cuisine without finding a recipe that focuses on seafood. Brodetto is a classic fish stew, somewhat similar to cioppino. A recipe that goes back centuries, it has been said that there are as many variations of brodetto as their are towns along the Adriatic coast.
My beautiful mom and sister at one such Adriatic town in Le Marche, San Benedetto del Tronto.
The constant among the Brodetto recipes is the fact that the soup features a tomato base and plenty of seafood. One of the oldest recipes for Brodetto comes from the Le Marche town of Ancona and calls for 13 different types of fish. Not having the time or resources to get 13 different kinds of fish, I chose to make a simplified version with shrimp, tilapia, and scallops. I didn't feel too bad about this since the original recipe was created in order to use the seafood that was fresh and available in the area. So, keeping with that mindset, I chose what was available to me; living in Maine I could have easily added lobster tail or clams as well. (If using clams or mussels, leaving some of them inside their shells when serving the soup.) Traditionally, this soup is also supposed to be served over a piece of grilled or toasted bread. I am vehemently against serving bread in my soup though, so I put the bread on the side. To me, that's the fun of cooking: making a recipe your own!
Brodetto
Adapted from About.com
-Serves 3-4-
1/4 cup extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 eight ounce can of tomato sauce
1/6 cup vinegar
1 cup white wine
1 cup boiling water
1 tablespoons tomato paste
1 tablespoon fresh parsley
salt and pepper to taste
1/2 pound tilapia, cut into 1 inch pieces
1/2 pound scallops
1/2 pound shrimp
Process:
- In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic and cook for about 3-4 minutes or until the onion is translucent.
- To the pot, add the tomato sauce, vinegar, wine, water, tomato paste, and parsley. Adjust seasonings with salt and pepper. Let the mixture come to a boil to burn off the alcohol from the wine. Return to a simmer, cover, and cook about 30 minutes.
- Add the fish, followed by the scallops and shrimp. Cover and continue to simmer for another 30 minutes. If you are using pre-cooked shrimp, don't add the shrimp until the last 5 minutes or so. You want the shrimp to meld with the other flavors, but not overcook. Serve hot.
Ryan's rating of Brodetto - 5.
No pictures of the San Benedetto cats? haha
This recipe sounds great. Mmmm...fresh Maine seafood...
Posted by: Jeanne | 10/29/2009 at 02:29 PM
where do u find the time??? this all looks so wonderful!
Posted by: Kate | 10/29/2009 at 05:08 PM
Made this last night and it was fantastic. The sauce had a scrumptious aroma. I made it just like you with tilapia, shrimp and scallops. So what are the 13 fish in the classic dish? Maybe I'll try some of those but didn't want to stray from your recipe this first time. Oh, yum..... thanks, Suz. This was really, really good.
Posted by: Momma C | 11/11/2009 at 11:44 AM
First place in the South Park Food Bank Soup Challenge, December 2010! Suzanne is an award winner!
Posted by: Momma C | 12/05/2010 at 12:16 PM
Congratulations, Momma! Im flattered that you chose one of Cucina DiBellas soups for the contest and proud of your victory!
Posted by: Sue | 12/05/2010 at 12:27 PM
I followed this recipe with a few tweaks.
1. Doubled everything.
2. Added thin sliced Baby Bella Mushrooms.
3. Added 3 Tbs. Capers.
4. Added 18 Calamatra Olives, halved.
5. Added 2 Lemons, zested & Sliced Thin.
6. Added 2 cups coarse chopped Red, Green & Yellow Peppers.
7. Layed partially thawed Asparagus in bottom of the bowl.
8. Served with toasted Crusty Bread.
Yummy, daughter and wife had 2 helpings, neither like seafood.
Posted by: Tom Bauman | 03/15/2011 at 07:02 PM
Tom, these sound like wonderful additions! The vegetables must make the soup much more substantial and filling. Im so glad your family enjoyed it; thanks for sharing your tips!
Posted by: Sue | 03/15/2011 at 07:09 PM
Hi! So glad I found this recipe online. This soup is so good I have made it so many times now. I think I will add mushrooms to it like Tom did. I am about to make it pretty soon, and had to look on here for the recipe again. I printed it out but could not find it. I think the recipe is great the way it is, but I do love mushrooms!
Posted by: Tina | 12/26/2011 at 08:40 PM
Thanks, Tina! Hope you like the soup! Be sure to stop by and let me know how it turns out with the mushrooms.
Posted by: Sue | 01/02/2012 at 04:32 PM
This was a great soup! Glad I finally made it. I will definitely make it again. Thank you!
Posted by: Kate | 01/13/2013 at 08:55 AM
So glad you like it, Kate!
Posted by: Sue | 01/16/2013 at 07:02 PM