Best 4 Savoury Italian Fish Soup Brodetto Recipes

In the picturesque coastal towns of Italy, nestled between vibrant harbors and sun-kissed shores, lies a culinary treasure that captures the essence of the sea and the soul of Italian cuisine—brodetto. This savory fish soup, a symphony of flavors and textures, has been passed down through generations, embodying the region's rich maritime heritage and the passion for fresh, local ingredients. As you embark on a culinary journey to discover the best recipe for brodetto, let's dive into the depths of this delectable dish, uncovering its secrets and exploring the variations that make it a true masterpiece of Italian gastronomy.

Check out the recipes below so you can choose the best recipe for yourself!

SAVOURY ITALIAN FISH SOUP (BRODETTO)

Savoury Italian Fish Soup (Brodetto) image

An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca

Provided by Izzy Knight

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

4 tablespoons extra virgin olive oil
6 stalks celery & leaves, cleaned chopped in to 1/2 inch pieces
5 small spring onions, with green tops white and green part sliced 1/4 i thick
2 sprigs marjoram
2 sprigs parsley
2 sprigs thyme
4 cloves garlic, smashed
3 tablespoons balsamic vinegar
24 cherry tomatoes, cut in half
2 pepperoncini peppers, cut in half
1 (16 ounce) can plum tomatoes, lightly crush with your hands
3/4 lb cuttlefish, cleaned and sliced 1 inch thick
3 cups dry white wine
2 (1 3/4 lb) sea bass or 2 (1 3/4 lb) striped bass, head and tail on,gutted and scaled,cut in half across the mid section
12 mussels, scrubbed
6 razor clams
6 large shrimp, head on
1/2 lb squid, cleaned and sliced 1/2 inch thick
salt and pepper, to taste
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Steps:

In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
Allow to come up to a simmer and then cook for 10 minutes.
Add the Bass by placing on top of the broth and very gently pushing the fish down.
Allow to cook 5 minutes.
Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
Taste and season with salt and pepper.
Carefully remove to serving platter and sprinkle parsley on top.

BRODETTO (FISH STEW) ANCONA-STYLE

Brodetto (Fish Stew) Ancona-Style image

Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States.

Provided by Jason

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 carrot, chopped
2 celery ribs, chopped
2 bay leaves
1 cup chopped fresh parsley
red pepper flakes to taste
1 (28 ounce) can whole peeled tomatoes, mashed
1 ½ pounds red snapper fillets, cut into 2 inch pieces
½ cup white vinegar
salt and ground black pepper to taste
3 cups fish stock
1 pound clams in shell, scrubbed
½ pound medium shrimp, with shells
6 (3/4 inch thick) slices Italian bread, toasted

Steps:

Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 31.9 g, Cholesterol 125.2 mg, Fat 7.4 g, Fiber 4.9 g, Protein 48.3 g, SaturatedFat 1.4 g, Sodium 1005.6 mg, Sugar 7.3 g

SUPREME ITALIAN FISH SOUP

Supreme Italian Fish Soup image

THIS FISH SOUP IS UNMATCHED. SIMPLY THE BEST. Dont be intimidated by long list of ingredients (this is a fish broth and fish soup combination recipe). Many ingredients can be substituted. Fish broth can be made days in advance and stored in the fridge.

Provided by Polar Bear

Categories Mussels

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs fish bones, heads and trimmings of various kinds of white-fleshed fish
2 quarts water
2 large trimmed celery ribs
1 large thickly-sliced onion
3 sprigs parsley
2 large ripe tomatoes, peeled seeded,and diced
salt
1 clove crushed garlic
2 sprigs finely minced parsley, additional
Tabasco sauce
1 lb crabmeat
1/2 lb squid, prepared (for cooking)
6 mussels, well-scrubbed
1 lb lobster (double crab meat if unavailable) (optional)
6 clams, well-scrubbed
1 1/2 lbs halibut or 1 1/2 lbs sea bass, fish and the like cut into 1 1/2 pieces

Steps:

Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.

Nutrition Facts : Calories 261.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 171.3, Sodium 802.1, Carbohydrate 7.9, Fiber 1.4, Sugar 3.1, Protein 47.7

FISH BRODETTO

Fish Brodetto image

A delicious Venetian fish stew. A very hearty, robust meal in one.

Provided by MUSHY1127

Categories Seafood Fish

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound lobster tail
1 pound sole fillets
1 pound medium shrimp - peeled and deveined
3 tablespoons lemon juice
¼ cup olive oil
3 cloves garlic, minced
1 large onion, sliced
1 (15 ounce) can whole tomatoes
1 cup balsamic vinegar
3 cups red wine
2 quarts water
2 sprigs fresh basil leaves, torn
3 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.

Nutrition Facts : Calories 337 calories, Carbohydrate 12.6 g, Cholesterol 167.4 mg, Fat 9.1 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1.4 g, Sodium 465.9 mg, Sugar 7.2 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your soup will be. Look for fish that is firm and has a mild, briny smell. Avoid any fish that looks slimy or has a strong odor.
Don't overcook the fish: Fish cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and dry. Cook the fish just until it is opaque and flakes easily with a fork.
Use a variety of seafood: Don't be afraid to mix and match different types of seafood in your soup. This will add flavor and complexity to the dish.
Season to taste: Don't be afraid to adjust the seasonings to your own taste. Add more salt, pepper, or herbs if you think it needs it.

Conclusion:

Brodetto is a delicious and flavorful Italian fish soup that is perfect for a cold winter day. It is made with a variety of fresh seafood, vegetables, and herbs, and it is simmered in a flavorful broth. Brodetto is a great way to enjoy the bounty of the sea, and it is sure to be a hit with your family and friends.