Brodetto fanese

The brodetto fanese is a traditional fish soup from the city of Fano, in Italy. The main feature of this recipe is the use of different types of fish combined with a tomato sauce enriched with vegetables and aromas. Here is how to prepare the brodetto fanese:

Ingredients

• 1 kg of mixed fish (for example scorpionfish, smooth-hound, gurnard, ray, conger, axillary seabream)
• 300 g of peeled tomatoes
• 1 onion
• 2 cloves of garlic
• 1 glass of white wine
• Fish broth
• Plenty of chopped parsley
• Extra virgin olive oil
• Salt
• Chili pepper

Preparation

1. Clean the fish by removing the guts and scales and cut it into pieces, if necessary.
2. In a large saucepan, sauté the chopped onion and garlic in extra virgin olive oil, until they become transparent.
3. Add the crushed peeled tomatoes and cook for a couple of minutes.
4. Pour in the white wine and let the alcohol evaporate.
5. Add the fish to the saucepan and cover it with fish broth. If you don’t have fish broth, you can use hot water.
6. Season with salt, chili pepper, and chopped parsley.
7. Cook over medium heat for about 20-30 minutes, without stirring but simply shaking the saucepan occasionally.
8. Check the doneness of the fish and adjust the salt if necessary.

Curiosity

The original brodetto fanese calls for the use of vinegar and tomato sauce, but not fresh tomato. The traditional preparation requires that each type of fish be added at different times, according to specific cooking times, so that it does not break up too much during cooking.