Broeto de Pesse alla Chioggiotta
Broeto de pesse alla Chioggiotta is a robust Venetian lagoon fish soup, known in standard Italian as brodetto alla chioggiotta, sharpened with white wine vinegar.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •wide shallow terracotta or heavy pot
- •wooden spoon
- •chef knife
- •ladle
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 15 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 440 kcal
Instructions
- 1
Warm the olive oil in a wide terracotta pot over medium-low heat.
- 2
Add the onion and garlic, sweating gently until the onion softens and turns translucent.
- 3
Stir in the tomato paste and cook for one minute until it darkens to deep rust.
- 4
Pour in the white wine vinegar and let it simmer vigorously until the sharp aroma mellows.
- 5
Add the cuttlefish strips and cook for five minutes until they turn opaque.
- 6
Pour in the warm water, season with salt and pepper, and bring to a steady simmer.
- 7
Arrange the firm fish chunks in the pan in a single layer without stirring.
- 8
Simmer uncovered for ten minutes, swirling the pot by its handles occasionally.
- 9
Place the mantis shrimp over the top and simmer for five more minutes until pink.
- 10
Ladle the bubbling fish and glossy broth directly over toasted bread in shallow bowls.
Chef's tips
Never stir the pot with a spoon once the fish is added, as the tender chunks will break apart. Swirl the entire pot gently by its handles to distribute the simmering liquid evenly.
Ingredient substitutions
- mantis shrimp → fresh whole langoustines or unpeeled king prawns
- gurnard or scorpionfish → red mullet, sea bass, or thick cod fillets
- crusty rustic bread → hot soft white polenta spooned into the base of each bowl
Storage
Store any leftovers in a sealed container in the refrigerator for up to 24 hours.
Reheating
Reheat gently in a wide pan over low heat until steaming, taking care not to boil or stir roughly.
Common mistakes to avoid
- •Stirring vigorously with a wooden spoon, which disintegrates the delicate fish into a ragged purée.
- •Boiling too fast, which toughens the shellfish and breaks down the fish collagen too quickly.
- •Omitting the vinegar reduction, which results in a harsh sour flavour rather than a rounded tang.
Serving suggestions
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