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 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; 1.5 pounds red snapper fillets, cut into 2 inch pieces; 1 pound clams in shell, scrubbed; 0.5 pound medium shrimp, with shells; 0.5 cup white vinegar; 3 cups fish stock; 1 (28 ounce) can whole peeled tomatoes, mashed; 1 tablespoon olive oil; Salt and ground black pepper to taste; 6 (3/4 inch thick) slices Italian bread, toasted

If you’ve ever dreamed of capturing the true taste of the Adriatic coast right in your own kitchen, this Brodetto (Fish Stew) Ancona-Style Recipe is exactly what you need. It’s a soulful, hearty fish stew from Ancona, Italy, packed with fresh seafood and vibrant flavors that just sing. I absolutely love this recipe because it’s both rustic and elegant, and every spoonful bursts with that subtly tangy tomato broth that just warms your heart. Stick with me, and I’ll walk you through how to make it foolproof—and trust me, once you try it, you’ll be hooked.

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Why You’ll Love This Recipe

Authentic Flavors: It captures the genuine taste of Ancona with fresh fish and a tangy tomato base.
Heartwarming & Hearty: The stew is comforting yet light, perfect for a family meal or dinner with friends.
Simple Ingredients: You’ll mostly find these in your local market or fishmonger, no fancy stuff.
Versatile: Easy to tweak with different seafood or extra veggies if you want to personalize it.

The image shows a white bowl filled with a stew of dark mussels and orange pumpkin chunks, all soaked in a rich reddish broth. On the side inside the bowl is a round, golden brown piece of bread with bits of herbs and spices visible on the surface. Bright green chopped herbs are sprinkled on top, adding a fresh touch to the dish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Brodetto (Fish Stew) Ancona-Style Recipe lies in how simple ingredients combine to create something so flavorful. When shopping, pick the freshest fish and shellfish you can find—this really makes the difference!

Olive oil: Use a good quality extra virgin olive oil for that rich, fruity base flavor.
Onion: Chopped finely to melt into the sauce and build depth.
Celery ribs: Adds a subtle crunch and savory undertone.
Carrot: Brings a slight sweetness that balances acidity.
Fresh parsley: Chopped, to keep the broth fresh and vibrant.
Garlic: Finely chopped to infuse the broth with that lovely aroma.
Bay leaves: Classic herb to deepen the stew’s complexity.
Red pepper flakes: Just a pinch to give a mild hint of warmth.
Whole peeled tomatoes: Mashed by hand for a rustic, hearty sauce.
Red snapper fillets: Cut into bite-sized pieces, or any firm white fish you prefer.
White vinegar: Or white wine, adds that signature tang that sets this stew apart.
Fish stock: Use homemade if possible, or a good-quality store-bought one.
Clams in shell: Scrubbed clean to ensure no grit in the stew.
Medium shrimp: With shells on to maximize flavor.
Salt and black pepper: To taste, seasoning is key here.
Italian bread: Thick slices toasted to soak up every last drop of broth.

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

I love how adaptable this Brodetto (Fish Stew) Ancona-Style Recipe is—you can easily add your own twist or adapt it to whatever seafood catches your eye or suits your diet.

Lobster addition: I once added lobster tails to elevate the stew for a special occasion, and it was an absolute hit with my family.
Vegetarian twist: Swap fish stock for vegetable broth and add hearty mushrooms and chickpeas for a satisfying plant-based version.
Spice it up: Increase red pepper flakes for those who love a little heat—just be careful not to overpower the delicate fish flavors.
Wine instead of vinegar: I sometimes use a splash of crisp white wine instead of vinegar for a softer acidity that my guests adore.

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

Step 1: Build Flavor with Your Sofrito

Start by heating olive oil in a large heavy-bottomed pot or, if you have one, a clay pot—it adds a lovely rustic touch. Toss in your chopped onion, celery, carrot, parsley, garlic, bay leaves, and those red pepper flakes. Stir often and cook over medium heat until the onion is soft and translucent, about 5 minutes. This base is where the magic begins. I’ve learned to be patient here; rushing this step means missing out on deep flavors.

Step 2: Bring in the Tomatoes and Simmer

Next, pour in that can of whole peeled tomatoes, mashed by hand before adding. Let the stew bubble gently for about 15 minutes. You’ll notice the sauce thickening and the flavors marrying beautifully. Stir occasionally, scraping up anything stuck at the bottom to keep the stew from burning.

Step 3: Add Fish and Vinegar for Depth

Now, gently fold in the fish pieces and drizzle the white vinegar. This little trick was a game-changer for me when I discovered it—it brightens the broth without tasting sharp. Cook uncovered until most of the liquid evaporates, about 10 minutes. Keep a close eye to avoid overcooking the fish here.

Step 4: Simmer with Fish Stock

Add the fish stock, cover the pot, reduce heat to low, and let it simmer for 10 minutes. This step tenderizes everything perfectly and infuses the stew with pure sea essence. Resist the urge to lift the lid too often; patience yields the best texture and flavor.

Step 5: Add Clams and Shrimp Last

Lastly, stir in the clams. Cook just until they open, throwing away any that stay closed—trust me, always do this to avoid unpleasant surprises. Then add shrimp and cook until they’re pink and just done, about 3 minutes. Season with salt and pepper to finish. This layering technique ensures each seafood is perfectly cooked without turning rubbery.

Step 6: Serve with Toasted Italian Bread

To serve, place a toasted slice of Italian bread in the bottom of each bowl. Pour the Brodetto over the top so the bread soaks up those heavenly juices. It’s a total comfort food moment! I’ve found it’s best eaten immediately to enjoy the contrast of crisp bread and hot broth.

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

Fresh Seafood Maximum Flavor: Always pick fish and shellfish as fresh as possible—it makes all the difference in taste and texture.
Don’t Overcook Delicate Fish: Add fish early but avoid stirring too much; handle gently to keep it in perfect, tender chunks.
Vinegar Boost: The white vinegar really lifts the broth’s brightness—don’t skip it, but use it sparingly to avoid overpowering the stew.
Toast Your Bread Well: Thick, crisp toasted Italian bread is key for soaking up broth without falling apart into mush.

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

The image shows a white bowl filled with a colorful seafood stew. The bottom layer is a rich orange-red broth with visible chunks of yellow potatoes and orange carrots. On top of the broth, there are many dark mussel shells scattered throughout, some partially open. The stew is garnished with small green herb pieces sprinkled over the mussels and vegetables. On the side inside the bowl, leaning slightly against the stew, is a round slice of toasted bread topped with herbs and bits of red pepper, giving a browned and textured look. The bowl sits on a white marbled surface, with a slightly blurred background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish mine with a sprinkle of fresh parsley and a drizzle of high-quality extra virgin olive oil. Sometimes, a wedge of lemon on the side adds a nice fresh kick that guests really enjoy squeezing over their bowl.

Side Dishes

This stew shines as a standalone meal, but if I’m hosting, I usually pair it with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A light white wine like Verdicchio from the Marche region is a stellar match.

Creative Ways to Present

For a fun twist, try serving Brodetto in deep mini cast iron skillets or rustic ceramic bowls for a cozy, authentic vibe. For special occasions, topping with a sprinkle of toasted breadcrumbs gives a lovely crunchy contrast.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to two days. Because of the seafood, I don’t recommend going longer for safety and freshness. The flavors mellow nicely overnight, making the stew even tastier.

Freezing

Freezing this stew can be tricky because seafood texture tends to change after thawing. I suggest freezing the broth base and veggies without the fish, then adding fresh seafood when reheating. This approach keeps everything tasting fresh and prevents mushiness.

Reheating

Reheat gently on the stovetop over low heat—avoid microwaving if possible, as that can toughen the seafood. Add a splash of fish stock or water if the stew seems too thick when reheating.

FAQs

Can I use other types of fish in this Brodetto (Fish Stew) Ancona-Style Recipe?

Absolutely! While red snapper is traditional, you can substitute with other firm white fish like cod, halibut, or sea bass. Just be sure to cut it into uniform pieces so it cooks evenly.
What if I don’t have fish stock on hand?

If you don’t have fish stock, a good-quality vegetable stock or even a light chicken broth can work in a pinch. Just note the flavor will be a bit different, but still delicious.
Why is white vinegar added to the stew?

The vinegar adds a subtle brightness and tanginess that balances the acidity of the tomatoes and richness of the seafood, giving the stew its signature tangy depth.
Can I prepare the stew in advance?

You can prepare the base and broth ahead of time, but I recommend adding clams, shrimp, and fish just before serving to keep them tender and fresh.

Final Thoughts

Brodetto (Fish Stew) Ancona-Style has a special place in my kitchen and heart. It’s the kind of dish that makes everyone at the table slow down, savor the layers of flavor, and share stories—just like in those seaside towns I dream about visiting again. I hope you give this recipe a whirl, not just because it’s delicious, but because it’s a warm, inviting way to bring a little bit of Italy’s coast into your home. Happy cooking, my friend!