Fish stew ancona style (Brodetto All’anconetana)

By Michael Bonacini
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  • 1/2 cup (120 milliliters) olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1/4 teaspoon (1 milliliter) chili flakes
  • 1/3 cup (80 milliliters) white wine vinegar
  • 1 1/2 cups (360 milliliters) passata
  • 1.4 kilograms assorted seafood – scrubbed clams, scrubbed and debearded mussels, cod, red snapper, shrimp, scallops
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) pepper
  • 1/3 cup (80 milliliters) chopped flat-leaf parsley
  • Bread slices
  • Garlic cloves, sliced in half


  1. Heat olive oil in a large earthenware dish over low heat. Add onion, garlic, chili flakes, and sauté until fragrant. Deglaze with white wine vinegar. Once the vinegar has evaporated, add the passata and stir.
  2. Arrange your cleaned seafood on a plate. Sprinkle with salt and pepper. Add clams and cook for five minutes, covered. Add mussels and cook for three minutes, covered. Add cod, red snapper, shrimp, and scallops and cook for five to seven minutes, covered.
  3. Remove any shells that haven’t opened.
  4. Toast the bread and rub each slice with a clove of garlic. Place a slice in the bottom of each bowl. Ladle the stew on top. Garnish with parsley.


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