Fish Soup (Brodetto di Pesce)
A traditional seafood stew from Italy's Adriatic coast, prepared with a variety of fish, squid, and crustaceans in a light tomato and white wine broth.
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70 min
Medium
Italiana
4 servings
The story behind
This version is a visual feast of marine textures. It features large chunks of white fish, shrimp tails, squid, and octopus tentacles bathed in a thick, golden sauce. The dish is garnished with fresh chopped parsley, highlighting the freshness of the ingredients. This recipe fits perfectly with your interest in seafood chowders and international soups.
Instructions
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1In a wide pot, sauté garlic and chili flakes in olive oil until fragrant.
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2Add the squid and octopus, cooking for a few minutes before deglazing with white wine.
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3Stir in the tomato paste and fish stock, letting it come to a gentle simmer.
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4Add the fish chunks and shrimp, cooking until just done.
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5Ensure not to overcook the fish so the pieces remain whole and striking.
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6Serve hot with plenty of fresh chopped parsley.
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