Name: Brodetto (Fish Stew) Ancona-Style Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 celery ribs, chopped; 1 carrot, chopped; 1 cup chopped fresh parsley; 3 cloves garlic, finely chopped; 2 bay leaves; Red pepper flakes to taste; 1 (28 ounce) can whole peeled tomatoes, mashed; 1.5 pounds red snapper fillets, cut into 2 inch pieces; 0.5 cup white vinegar; 3 cups fish stock; 1 pound clams in shell, scrubbed; 0.5 pound medium shrimp, with shells; Salt and ground black pepper to taste; 6 (3/4 inch thick) slices Italian bread, toasted

If you’re craving something that wraps you up in the cozy flavors of Italy’s Adriatic coast, look no further than this Brodetto (Fish Stew) Ancona-Style Recipe. It’s one of those dishes I turn to when I want to impress friends without a ton of fuss, and it never disappoints. Imagine a rich, tangy tomato broth bubbling with tender fish, briny clams, and succulent shrimp, all served over crusty toasted bread that soaks up every delicious drop. I promise, once you try this, it’ll become your go-to recipe for seafood stew nights!

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Why You’ll Love This Recipe

Authentic Taste: Captures the true flavors of Ancona, transporting you straight to the Italian seaside.
Simple Ingredients: Uses fresh, approachable seafood and pantry staples you can find anywhere.
Perfect for Entertaining: It’s a crowd-pleaser that looks and tastes like you spent hours cooking.
Versatile & Adaptable: Easy to tweak based on what’s fresh or what you have—lobster anyone?

The image shows a white bowl filled with a seafood stew. There are many dark blue mussel shells with opening tops, sitting on top and throughout the stew. The stew has a thick orange-red broth, with visible chunks of bright orange vegetables like carrots and other small chopped ingredients. On the side, leaning against the bowl edge, is a round toasted bread with herbs and red pepper flakes on top. The top of the stew is sprinkled with fresh chopped green herbs. The whole bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Brodetto (Fish Stew) Ancona-Style Recipe work beautifully together to create a balanced, flavorful broth. The fresh herbs and aromatics build the base, while the seafood adds a wonderful variety of textures and tastes. Here’s a peek at what you’ll want to have on hand—with some tips from my kitchen to yours about each one.

Olive oil: Choose a good quality extra virgin olive oil to bring richness and depth.
Onion: A classic aromatic, finely chopped so it melts into the broth.
Celery ribs: Adds a subtle earthiness and crunch to balance the stew.
Carrot: Sweetness here helps round out the tomato’s acidity.
Fresh parsley: I love adding it early for freshness, plus a bit more raw at the end brightens everything up.
Garlic: Go for fresh and finely chopped—it’s the backbone of the stew’s flavor.
Bay leaves: Add subtly herbaceous notes without overpowering.
Red pepper flakes: Just a pinch gives that lovely gentle heat that lingers.
Whole peeled tomatoes: Canned tomatoes work well here—use quality ones and mash them yourself.
Red snapper fillets: A firm, white fish perfect for stewing without falling apart.
White vinegar: It adds that signature tang which balances the broth so beautifully.
Fish stock: Use homemade if you can, or a mild store-bought version for a rich ocean flavor.
Clams in shell: Fresh and scrubbed, they open up to infuse the stew with briny goodness.
Medium shrimp with shells: Cooking with shells on boosts flavor; I peel before eating.
Salt and ground black pepper: To taste, because seasoning is everything.
Italian bread slices: Toasted thick slices are essential for soaking up the broth—no soggy bread here!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Brodetto (Fish Stew) Ancona-Style Recipe is wonderfully adaptable, and I’m always playing with it depending on the season or what seafood I find at the market. Don’t hesitate to make it your own—it’s part of the joy!

With Lobster: I once added lobster tails, and it elevated the stew to a special occasion dish that my family couldn’t get enough of.
Spicy Kick: If you like more heat, bump up the red pepper flakes or add a fresh chopped chili for a fiery twist.
Vegetarian Version: Swap fish stock for vegetable stock and add hearty mushrooms for a satisfying meat-free alternative.
White Wine Swap: Instead of vinegar, white wine creates a slightly different dimension of acidity that’s elegant and mild.

How to Make Brodetto (Fish Stew) Ancona-Style Recipe

Step 1: Gently Sauté the Aromatics

Start by heating your olive oil over medium heat in a large saucepan, Dutch oven, or even better—a traditional clay pot if you have one. Add the chopped onion, celery, carrot, parsley, garlic, bay leaves, and a pinch of red pepper flakes. Cook this gently, stirring occasionally, until the onion becomes translucent and the veggies soften—about 5 minutes. This creates the flavorful bed your stew will build on. Trust me, the patience here pays off big time!

Step 2: Add the Tomatoes and Cook Down

Next, stir in the mashed whole peeled tomatoes and let them simmer for about 15 minutes. This step intensifies the tomato’s sweetness and reduces some acidity. If you skip this, you might get a raw tomato flavor that can throw off the balance. I like stirring gently so nothing sticks to the bottom.

Step 3: Introduce the Fish and Vinegar

Now, add the firm red snapper pieces and pour in the white vinegar (or white wine if you prefer). Cook this mixture until the liquid has nearly evaporated, roughly 10 minutes. This step deepens the flavor and infuses the fish with the tangy base. Be careful not to stir too much here so the fish holds together—just gentle motions will do.

Step 4: Add Stock and Simmer

Pour in the fish stock, cover your pot, reduce heat to low, and let everything simmer for 10 minutes. This melding step is where the flavors harmonize beautifully—don’t rush it. Sometimes I peek in on it, but often I just let the stew do its magic quietly.

Step 5: Add Clams and Shrimp

Gently fold in the clams and cook just until they open, about 2 minutes—discard any that remain closed. Then stir in the shrimp and cook another 3 minutes until they turn pink and tender. This quick cooking keeps seafood succulent and prevents toughness. Season with salt and black pepper to taste, but go easy so you don’t overpower the delicate sea flavors.

Step 6: Serve on Toasted Bread

To serve, place a slice of toasted Italian bread in the bottom of each bowl and ladle the Brodetto (Fish Stew) Ancona-Style over top. I find that the bread soaking up the stew turns into a dreamy, almost dip-like treat that everyone fights over. Pour yourself a glass of chilled white wine, sit back, and enjoy!

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Pro Tips for Making Brodetto (Fish Stew) Ancona-Style Recipe

Use Fresh Seafood: Always buy the freshest fish, clams, and shrimp possible for maximum flavor and texture.
Slow and Steady: Don’t rush simmering stages—this is where the broth develops that rich, complex taste.
Toast Your Bread Well: Thick, crisp toast keeps shape under the broth and won’t get soggy fast.
Avoid Over-Stirring: Gentle stirring preserves fish fillets and keeps clams from getting tough or breaking apart.

How to Serve Brodetto (Fish Stew) Ancona-Style Recipe

The image shows a white bowl filled with a colorful seafood stew layered with dark purple mussels on top, bright orange carrot chunks scattered in the middle, and other mixed ingredients in a rich red broth. A piece of toasted round garlic bread, golden with green herbs and red bits, is placed leaning against the stew on one side of the bowl. The dish is garnished with fresh green parsley leaves sprinkled over the mussels and carrots. The bowl sits on a white marbled surface with a blurred dark background behind it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle a little extra fresh parsley and a drizzle of good olive oil right before serving—it gives the stew a fresh herbal lift and a glossy, appetizing finish. Sometimes, a squeeze of lemon on the side is nice if anyone wants a little extra brightness.

Side Dishes

I love pairing this broth-heavy fish stew with a simple green salad dressed lightly with lemon vinaigrette to keep things light. Also, steamed or roasted seasonal veggies like asparagus or green beans work beautifully to round out the meal.

Creative Ways to Present

For a dinner party, serve the Brodetto in individual rustic bowls placed on wooden boards with toasted bread artfully leaning against the sides. Add little ramekins with extra chili flakes or lemon wedges so guests can customize. It’s festive and feels truly special.

Make Ahead and Storage

Storing Leftovers

Leftover fish stew is best stored in an airtight container in the fridge and enjoyed within 1-2 days. I remove the bread before storing to keep it from getting soggy and add fresh toast when reheating.

Freezing

I don’t usually freeze this stew because seafood textures change when frozen, but if you must, freeze without bread and thaw gently overnight in the fridge. Reheat carefully to avoid overcooking the seafood.

Reheating

Reheat your Brodetto gently on the stovetop over low heat, stirring occasionally. Add a splash of water or stock if it’s thickened too much. Wait to add fresh bread until serving to keep that perfect texture.

FAQs

What kind of fish is best for Brodetto (Fish Stew) Ancona-Style Recipe?

Firm white fish like red snapper, cod, or sea bass work wonderfully because they hold their shape during cooking and absorb the broth’s flavors without falling apart.
Can I make Brodetto without shellfish?

Absolutely! While the clams add lovely briny notes, you can omit them and add extra fish or shrimp. Just keep in mind you’ll miss some of that classic ocean taste.
What’s the role of vinegar in this recipe?

White vinegar adds a bright, tangy acidity that balances the tomato’s sweetness and seafood richness. If you prefer, white wine is a great substitute for a more delicate touch.
Can I prepare this recipe ahead of time?

You can prep the broth and vegetables a day in advance, then add the seafood last when you’re ready to serve for the best texture and flavor.

Final Thoughts

This Brodetto (Fish Stew) Ancona-Style Recipe holds a special place in my heart because it’s the taste of a sunny, seaside afternoon no matter where you’re cooking. It’s comforting yet light, simple but elegant—exactly the kind of meal I want when I’m sharing with close friends. I encourage you to dive in, try it out, and maybe add your own little twist. When you smell that garlicky, tomatoey goodness simmering, you’ll know you’re making something truly memorable.