Porto Recanati Fish Stew Recipe (Brodetto di Porto Recanati)
The Porto Recanati Fish Stew is a culinary gem from the coastal town of Porto Recanati in the Marche region of Italy. This dish is a testament to the region’s rich maritime heritage, blending a variety of fresh seafood in a savory broth. Over the years, while the core essence of the recipe has remained consistent, chefs and home cooks have introduced their unique variations. The stew is not just a meal; it’s a journey that takes you through the history, culture, and flavors of the Marche coastline.
- Preparation Time: 1 hour
- Cooking Time: 40 minutes
- Total Time: 1 hour and 40 minutes
- Servings: 6
- Calories: 536 per serving
Ingredients:
- 1.5 kg of mixed fish such as cod, scorpionfish, and red mullet
- 1 glass of dry white wine (Can use chicken or vegetable broth as a substitute)
- 1 onion
- Saffron (Turmeric can be a mild substitute, but it won’t replicate the exact flavor)
- Fish broth
- Oil
- Salt
- Pepper
- Toasted bread slices
Preparation Instructions:
- Prepare the Fish: Gut and clean the fish.
- Prepare the Base: In a large, wide pot, heat a generous amount of oil. Sauté the finely chopped onion until it becomes translucent. Add the cuttlefish, sliced into strips, and allow them to lightly brown over low heat. After this, cover them with fish broth, add saffron (or diluted saffron in a bit of warm broth), season with salt and pepper, and let it simmer for about 20 minutes.
- Cook the Stew: In another large pot, layer the fish, starting with the least delicate and ending with the most delicate. Between layers, add the cuttlefish, drained from their broth. Add equal parts of wine and water to the pot. Cook over high heat for approximately 15-18 minutes. Occasionally shake the pot gently to prevent sticking, but avoid stirring to keep the fish intact. Once cooked, serve the stew over slices of toasted bread.