Ancona Brodetto di Pesce Recipe

Name: Ancona Brodetto di Pesce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onion, chopped; 4 garlic cloves, finely chopped; 2 red Chili, finely chopped (seeds removed); 500 grams carrots, chopped; 2 liter white wine; 1 liter passata; 150 grams fruits de mer; 1 filet tilapia, in inch blocks; 2 kg fresh mussels; 2 dash red wine vinegar; 2 pinch sumac; 1 black pepper; 1 salt; 1 bunch sage; bunch chopped parsley; 4 white bread rolls; 2 stick butter; 1 smoked salt (Maldon)

Servings: persons

2 onion, chopped
4 garlic cloves, finely chopped
2 red Chili, finely chopped (seeds removed)
500 grams carrots, chopped
2 liter white wine
1 liter passata
150 grams fruits de mer
1 filet tilapia, in inch blocks
2 kg fresh mussels
2 dash red wine vinegar
2 pinch sumac
1 black pepper
1 salt
1 bunch sage
bunch chopped parsley
4 white bread rolls
2 stick butter
1 smoked salt (Maldon)

1
Let's start on the butter for later.
2
Melt the butter.
3
Stir a liberal pinch of smoked salt (or non smoked sea salt if you can't find the smoked kind), a very finely chopped chili and plenty very finely chopped sage.
4
Refrigerate.
5
Now, go soak those mussels, take out broken, empty and bad ones.
6
Rub them clean a bit too, in a sink full of cold water.
7
Saute onions (in a Dutch oven), until glassy, add garlic, 1 chopped Chili without seeds.
8
Add carrots, some parsley, some sage, saute few more minutes.
9
Add wine (use about half a bottle, I used a decent Italian pinot grigio.
10
Feel free to drink the rest), let simmer for a few minutes.
11
Add passata, sumac, good dash of vinegar and pepper & salt tot taste.
12
Add fruits de mer and tilapia and let simmer for 3-4 minutes.
13
Add the mussels, without those broken and bad ones.
14
Close the lid, let it simmer for about 5-6 minutes.
15
In the mean time, rub that refrigerated butter all over the open side of a cut white roll and toss them under the grill of your oven for about 4 minutes, or until golden.
16
Ladle a few loads of the Seafood mixture in a deep plate, add the grilled half rolls to the side, let it soak a little and sprinkle with parsley.
17
Serve and enjoy!
18
(Oh, time to use that other bottle of wine!)

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 onion, chopped, 4 garlic cloves, finely chopped, 2 red Chili, finely chopped (seeds removed), 500 grams carrots, chopped, and more.

Yes, Ancona Brodetto di Pesce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ancona Brodetto di Pesce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions