Brodetto di Pesce alla Romagnola
Brodetto di pesce alla Romagnola is a rich Adriatic seafood stew cooked with vinegar and tomatoes, served over toasted crusty bread.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Wide heavy-based pan or terracotta pot
- •Chef's knife
- •Cutting board
- •Fish scaler or tweezers
- •Grill pan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 14 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 480 kcal
Instructions
- 1
Warm the extra virgin olive oil in a wide heavy pan over medium heat.
- 2
Add the chopped onion and sliced garlic, gently frying until soft and translucent.
- 3
Pour in the red wine vinegar and allow it to bubble until mostly evaporated.
- 4
Stir in the tomato passata with a pinch of salt and simmer gently for ten minutes.
- 5
Add the cuttlefish strips first, cover the pan, and simmer for fifteen minutes until tender.
- 6
Gently lay the monkfish chunks and firm fish into the simmering sauce.
- 7
Top with the red mullet and langoustines, taking care not to stir vigorously.
- 8
Cover and cook over low heat for eight to ten minutes until all fish is opaque.
- 9
Grill the bread slices until charred and crisp on both sides.
- 10
Scatter the chopped parsley over the stew and rest for three minutes.
- 11
Place grilled bread in shallow bowls and ladle the fish and broth on top.
Chef's tips
Never stir the stew vigorously once the delicate fish are added; simply swirl the pan gently by the handles. Adding seafood strictly according to cooking times prevents rubbery cuttlefish and overcooked, mushy white fish.
Ingredient substitutions
- monkfish tail → cod or hake steaks cut thick
- red mullet → sea bass fillets or whole gurnard
- langoustines → large raw king prawns in shell
Storage
Store leftover stew in an airtight container in the fridge for up to one day.
Reheating
Reheat gently in a wide covered pan over low heat until steaming, without stirring vigorously.
Common mistakes to avoid
- •Adding all fish at the same time, which causes delicate species to break apart completely
- •Omitting the vinegar, which strips the stew of its distinctive Romagnolo character
- •Stirring with a wooden spoon and shredding the fragile fish fillets
Serving suggestions
Cooked Brodetto di Pesce alla Romagnola?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Emilia-Romagna
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
