Brodetto Sammarinese
A hearty and flavorful fish stew, typical of coastal Italian regions but adapted in San Marino, featuring a rich tomato base with a variety of fresh fish and shellfish, seasoned with local herbs.
🧂 Ingredients
- 800 g Assorted fresh fish(e.g., monkfish, snapper, cod, mullet, cut into chunks)
- 300 g Assorted shellfish(e.g., mussels, clams, shrimp, cleaned)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 400 g San Marzano tomatoes(crushed or diced)
- 150 ml Dry white wine
- 200 ml Fish stock or water
- 3 tbsp Olive oil
- 1/4 cup Fresh parsley(chopped)
- 1/4 tsp Red pepper flakes(optional)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
💡 Tip: Do not brown the onion. - 2
Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
💡 Tip: Be careful not to burn the garlic. - 3
Add the crushed tomatoes, white wine, and fish stock (or water). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 4
Add the firmer fish pieces (like monkfish or snapper) to the pot. Simmer for about 10 minutes.
💡 Tip: Adding fish in stages ensures even cooking. - 5
Add the softer fish pieces (like cod or mullet) and the shellfish (mussels, clams, shrimp). Cover and cook for another 5-8 minutes, or until the fish is cooked through and the shellfish have opened.
💡 Tip: Discard any shellfish that do not open. - 6
Stir in the chopped fresh parsley. Season with salt and black pepper to taste.
- 7
Serve the Brodetto hot, traditionally accompanied by crusty bread for dipping.
💡 Pro Tips
- ✓Use a variety of fish for the best flavor and texture.
- ✓Adjust the amount of chili flakes to your preference for spice.
- ✓For a richer broth, you can add a small piece of fish bone or a shrimp head while simmering the base.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Brodetto alla Sambenedettese (with more specific fish types)
- Brodetto with added squid or cuttlefish
- Spicier Brodetto with extra chili