Brodetto

Brodetto is a traditional Italian seafood stew, originating from the Adriatic coast of Italy. It is particularly popular in the regions of Marche and Abruzzo, where it is considered a staple of local cuisine.

History

The origins of Brodetto can be traced back to the fishermen of the Adriatic Sea. They would prepare this stew using the fish that were too small to sell at the market, thus creating a hearty and nutritious meal. Over time, the recipe has evolved and varies from town to town, but the basic ingredients remain the same: a variety of fish and seafood, tomatoes, and a base of onions, garlic, and olive oil.

Preparation

The preparation of Brodetto starts with sautéing onions and garlic in olive oil. Then, tomatoes are added and cooked until they break down into a sauce. The fish and seafood are added next, usually starting with the ones that take the longest to cook. The stew is then simmered until all the ingredients are cooked through. Some variations of the recipe also include a splash of vinegar or white wine.

Variations

There are several regional variations of Brodetto. In the Marche region, for example, it is common to use 13 different types of fish, representing the number of people at the Last Supper. In Abruzzo, on the other hand, the stew is often thickened with eggs and flavored with saffron.

Serving

Brodetto is typically served with a side of Italian bread, which is used to soak up the flavorful broth. It is often enjoyed as a main course, particularly during the colder months.

See also

• Bouillabaisse
• Cioppino
• List of Italian dishes
• List of soups
• List of stews

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