Brodetto all’Anconetana is the traditional fish soup from Ancona, made with several types of Adriatic fish, tomato, vinegar and toasted bread. This brodetto all’Anconetana recipe is a rich and flavourful one-pot dish, born on fishing boats and still one of the most famous specialties of Ancona today.
A short history of brodetto all’Anconetana
The original brodetto all’Anconetana started as a poor fishermen’s dish on board: they cooked together the less valuable or damaged fish in a pot with sea water, olive oil, vinegar and a few vegetables. Over time the recipe evolved, tomato was added and the use of many local fish varieties was codified, turning brodetto all’Anconetana into one of the most iconic and historic dishes of the city.
Ingredients for brodetto all’Anconetana
For an authentic brodetto all’Anconetana you should use several types of Adriatic fish, usually at least 10–13 varieties such as:
- Squid and cuttlefish
- Mantis shrimp and scampi
- Hake, red mullet, sole, scorpion fish, turbot and other soup fish
Add to this base:
- Onion and garlic
- Extra virgin olive oil
- White wine vinegar
- Tomato passata or tomato concentrate
- Parsley, salt and black pepper
- Slices of toasted country-style bread
How to cook brodetto all’Anconetana recipe
To prepare this brodetto all’Anconetana recipe, clean and season the fish, keeping apart the pieces that need longer or shorter cooking times. In a large pot, preferably earthenware, gently fry onion and garlic in olive oil, deglaze with vinegar and add tomato and parsley to create the cooking base.
Then add first the squid and the fish that need a longer cooking, and later the more delicate fish, without stirring with a spoon but only shaking the pot, until you get a thick, flavourful fish soup. Brodetto all’Anconetana is served hot in deep plates, together with toasted bread to soak up the sauce.
Where to eat brodetto all’Anconetana in Ancona
You can taste brodetto all’Anconetana in many seafood restaurants and traditional trattorias in Ancona, especially near the port and along the Conero Riviera. In several places it is offered as a signature dish of the local cuisine and is often featured in events and festivals dedicated to brodetto and Marche fish soups.