Brodetto alla Vastese
Brodetto alla Vastese, known locally as lu vrudatte, is a classic Adriatic fish stew from Vasto simmered gently in a terracotta pot with fresh tomatoes and sweet green peppers.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •wide shallow terracotta pot or heavy enamelled shallow casserole
- •heat diffuser mat
- •kitchen shears
- •tight-fitting lid
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 26 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 48 g
- calories
- 460 kcal
Instructions
- 1
Place a wide terracotta pot over a heat diffuser on medium-low heat.
- 2
Pour in the extra virgin olive oil, then add the crushed garlic cloves and sweet green pepper strips.
- 3
Scatter the chopped fresh tomatoes and chilli over the base and season lightly with salt.
- 4
Cook gently for 5 minutes until the tomatoes begin to soften and release their fresh juices.
- 5
Layer the cuttlefish and dogfish chunks into the warm tomato base in a single layer.
- 6
Cover with a lid and simmer gently on low heat for 10 minutes without stirring.
- 7
Arrange the whole small fish and whole langoustines over the simmering sauce in one layer.
- 8
Scatter the chopped flat-leaf parsley and a final pinch of salt across the fish.
- 9
Cover tightly and simmer on very low heat for 15 minutes, never stirring with a spoon.
- 10
Gently rotate and shake the pot by its handles twice during cooking to distribute juices.
- 11
Remove the pot from the heat once the fish flesh turns opaque and flakes easily.
- 12
Rest the stew uncovered for 5 minutes before carrying the terracotta dish straight to the table.
Chef's tips
Never insert a spoon or spatula into the stew during cooking, as it will break the delicate whole fish. Use a heat diffuser under the terracotta pot to prevent cracking and ensure even, gentle heat distribution. If you cannot find whole small rockfish, ask your fishmonger for whole red mullet and small gurnard.
Ingredient substitutions
- friggitelli or Italian sweet green peppers → mild green bell pepper cut into thin strips
- dogfish → firm white fish chunks such as monkfish or hake
- terracotta pot → a wide, shallow enamelled cast-iron casserole pan
Storage
Keep leftover stew in an airtight container in the refrigerator for up to 24 hours.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until just hot.
Common mistakes to avoid
- •Stirring the pot with a utensil, which pulverises the delicate fish and mixes sharp bones through the sauce.
- •Using canned tinned passata instead of fresh ripe tomatoes, which overwhelms the light, fresh Adriatic flavours.
- •Cooking over excessive heat, which dries out the fish rather than gently poaching it in tomato juices.
Serving suggestions
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