Fish stew Ancona-style

Fish stew Ancona-style

Brodetto all'Anconetana

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.2kg mixed fresh fish, cleaned
500g mixed fresh shellfish, (clams, mussels, opened scallops, prawns)
5 tablespoons olive oil
1 large onion, finely sliced
3 garlic cloves, finely chopped
3 tablespoons concentrated tomato paste
or 4-5 fresh tomatoes, chopped
A pinch dried chilli
salt
pepper
3 tablespoons parsley, coarsely chopped
2 tablespoons white wine vinegar
4-6 slices good country bread, toasted
extra virgin olive oil, for drizzling

Method

  1. Fillet the fish and cut into bite-sized pieces, or leave them whole if small. Scrub the shellfish and clean as appropriate.
  2. Heat the olive oil in a large pan, add the onion and garlic, and fry gently to soften. Add the tomato paste diluted with a little water, or the fresh tomatoes, and a pinch of chilli. Bring to a simmer and cook for 10 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.
  3. Start to add the large pieces of fish to the sauce first, followed by the shellfish and then by the small fish. Cook gently for 5–8 minutes, or until the fish is cooked and the mussels and clams have opened, then add the parsley and wine vinegar. Toss gently to mix.
  4. Serve with toasted bread, which you either put at the bottom of the plate or offer separately. I always add a little stream of extra virgin olive oil on top for flavour.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again