Brodetto di Pesce: Traditional Romagna Fish Stew

Since we moved, Saturday mornings have become a little ritual: a trip to the market in Bazzano, where we can find some lovely fresh fish.

Fish has quickly become our weekend indulgence, alternating with a good bistecca alla fiorentina. I'm gradually learning to cook it properly, and I've discovered that it's not as difficult as I once thought — especially when you start with really good ingredients!

My first experiment, made to satisfy my husband's craving, was this brodetto di pesce alla romagnola, a traditional fish stew from Romagna. It turned out beautifully, and I've been meaning to share the recipe for weeks.

I've also learned to prepare octopus salad, mussels and clams marinara-style, and I'm hoping to try cooking sea snails soon. Apparently, preparing them is quite a job in itself!

As for the photos, please be kind. They may not do this dish justice, but the recipe certainly deserves a place on the blog.

Brodetto di Pesce alla Romagnola

This Romagna-style fish stew brings together shellfish and several kinds of fish in a tomato sauce flavoured with garlic, onion, olive oil and white wine vinegar. Serve it hot with slices of toasted bread to soak up every last bit of sauce.

Recipe

Yield: 4 generous servings
Prep time: Allow extra time for soaking the shellfish
Cooking time: Approximately 1 hour and 15 minutes, plus the time needed to open the mussels and clams

Ingredients

• 500 g mussels, in their shells

• 500 g clams, in their shells

• 8 mantis shrimp (squilla mantis)

• 1 large cuttlefish

• 200 g scorpionfish fillet

• 300 g monkfish tail

• Scampi, small squid and crabs, to taste, depending on what is available at the fish market

• 100 ml olive oil

• 100 ml white wine vinegar

• 250 ml tomato passata

• 1 medium-small white onion

• 2 garlic cloves

• Fresh parsley, finely chopped, to taste

• Salt and black pepper or chilli pepper, to taste

Method

1. Place the mussels and clams in a bowl of cold salted water and leave them to soak for a few hours. Drain and rinse them before cooking.

2. Heat the olive oil in a wide, shallow pan. A traditional earthenware pot is ideal. Add the finely chopped garlic and onion and sauté gently.

3. Cut the cuttlefish into pieces, add it to the pan, cover and cook for about 15 minutes.

4. Pour in the white wine vinegar and let it evaporate for a couple of minutes. Add the tomato passata and bring the sauce to a boil.

5. Add the scorpionfish and monkfish first. After about 10 minutes, add the mantis shrimp, scampi and any other fish or seafood you are using, except for the mussels and clams.

6. Cover and cook for about 40 minutes, adding a little water if the sauce becomes too thick or starts to dry out.

7. Add the drained mussels and clams, stir gently and cover the pan again. Continue cooking until the shells open. Discard any mussels or clams that remain closed.

8. Finish with chopped parsley and black pepper or chilli pepper. Taste before adding salt, as the seafood will already contribute plenty of flavour. Stir gently and serve hot with toasted bread.

Serving suggestion

Serve the stew straight from the pan, with plenty of toasted bread for dipping into the rich tomato and seafood sauce. It's a generous, convivial dish made for sharing around the table.