Can I use just one or two types of fish?
You can, but the dish loses its characteristic depth. Three species is the practical minimum — aim for at least one firm white fish, one oily or bone-rich fish, and one cephalopod or shellfish for contrast.
Italian · dinner
Brodetto di Pesce all'Anconetana — Adriatic Fish Stew with Vinegar and Tomato
#italian#fish#seafood#marche#adriatic
60m
Total time
4
Servings
520
kcal
medium
Difficulty
Jul 8, 2026
INGREDIENTS.
4
Pantry
- 80 ml extra-virgin olive oil
- 80 ml white wine vinegar, divided
- 150 ml dry white wine
- 400 g (1 tin) canned whole peeled tomatoes
Produce
- 2 medium (~280 g) onion, thinly sliced
- 20 g flat-leaf parsley, roughly chopped
Fish
- 400 g cuttlefish or squid, cleaned and cut into rings
- 600 g firm white fish (monkfish, scorpionfish, sea bream), cut into 5 cm chunks
- 300 g delicate fish fillets (red mullet, sole)
- 400 g mussels, scrubbed and debearded
- 300 g clams, scrubbed
Grain
- 4 slices thick-cut country bread, for serving
Spice
- to taste fine sea salt
- to taste black pepper, freshly ground
THE METHOD.
tap to check off
0/10 done
FAQ · Things people ask
About this recipe.
Why vinegar and not lemon?
White wine vinegar is the Anconetana signature — it integrates differently than citrus, becoming part of the cooking base rather than a garnish acid. A squeeze of lemon at the table is fine as an addition, but it does not replace the vinegar in the braise.
What do I do if I can't find scorpionfish or sea bream?
Substitute other firm, bony sea fish — porgy, snapper, or John Dory all work. Avoid salmon or tuna; they overpower the ensemble.
Why can't I stir the pot?
Fish breaks apart under a spoon. Use the pot handles to swirl and redistribute the liquid. Stirring turns the stew into mush.
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