Recipe for Brodetto di Pesce – Fish soup from Abruzzo

Brodetto is a traditional Italian fish soup. It is prepared in various ways and typically contains a combination of different seafood, tomatoes, garlic, onions and spices. The ingredients are cooked in a stock made from fish stock and water to achieve a rich and aromatic flavour. Brodetto is often served with toasted bread to mop up the soup and enjoy it with the bread. There are many variations of brodetto, depending on the region and local ingredients.

Brodetto is a popular dish in Italy’s coastal regions and is often served as a starter or a main course. The classic Italian Brodetto fish soup is typical of the Abruzzo region and is a variation of Brodetto that is typically prepared on the Italian Adriatic coast. The name ‘Brodetto di pesce’ literally translates as ‘fish broth’ and refers to the base of this soup, which is made from a combination of fish stock and water. The ingredients of Brodetto di pesce include various types of fish and seafood, such as sole, monkfish, squid, mussels and prawns. The soup is usually prepared with onions, garlic, tomatoes, parsley and other herbs to achieve a rich and aromatic flavour. Brodetto di pesce is often served as a starter, but can also be served as a main course, accompanied by toasted bread that can be dipped into the soup.

• 500 g mixed seafood (e.g. mussels, prawns, squid)
• 500 g tomatoes
• 1 onion
• 2 cloves of garlic
• 1/2 bunch of parsley
• 2 tbsp olive oil
• 1/2 l fish stock
• 1/2 l water
• Salt and pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 baguette or ciabatta

1. Peel and finely chop the onion and garlic. Peel the tomatoes, remove the seeds and cut them into small cubes. Wash the parsley and chop it finely.

2. Heat the olive oil in a large saucepan and gently fry the onion and garlic until translucent.

3. Add the diced tomatoes and fry everything briefly.

4. Add the fish stock and water and bring the soup to the boil.

5. Add the mussels to the soup, cover and simmer for about 5 minutes. Then add the prawns and squid and simmer for a further 5 minutes.

6. Season the soup with salt, pepper, thyme and the bay leaf, and leave to simmer for a further 5 minutes.

7. In the meantime, slice the baguette or ciabatta and toast briefly in the oven at 200 degrees Celsius.

8. Add the parsley to the soup and season to taste again.

9. Ladle the soup into soup bowls and serve with the toasted bread slices.

Brodetto di pesce is usually served in a deep plate or soup bowl, often accompanied by toasted bread. The toasted bread is sometimes placed in the plate and is used to mop up the soup and enjoy it. Sometimes the toasted bread is also served separately. Lemon wedges and a little olive oil are often added to the soup to enhance the flavour. Brodetto di pesce is often served as a starter, but can also be served as a main course. In some regions of Italy, it is also served as a traditional dish on festive days or for special occasions.

Buon appetito!