San Benedetto Fish Stew Recipe (Brodetto di San Benedetto)
San Benedetto Fish Stew is a traditional seafood dish that hails from the coastal town of San Benedetto del Tronto in the Marche region of Italy. This stew is a celebration of the bountiful seafood available in the Adriatic Sea. Over the years, variations have emerged, with different types of fish and shellfish being used, but the essence remains the same: a rich, flavorful broth brimming with fresh seafood. It’s a dish that encapsulates the maritime heritage of the region and is a must-try for seafood lovers.
- Preparation Time: 1 hour
- Cooking Time: 40 minutes
- Total Time: 1 hour and 40 minutes
- Servings: 8
- Calories: 510 per serving
Ingredients:
- 2.5 kg of mixed fish such as scorpionfish, monkfish, and red mullet
- 300 g of mantis shrimp (Can use prawns or shrimp as a substitute)
- 300 g of small cuttlefish (Squid can be a substitute)
- 300 g of mussels
- 300 g of clams
- 5 slightly unripe tomatoes
- 1 green bell pepper
- 1 onion
- 1 dl of white vinegar (White wine can be used as a substitute)
- Oil
- Salt
- Pepper
- Chili pepper
Preparation Instructions:
- Prepare the Fish: Clean and gut the fish. In a large pan, open the mussels and clams over high heat without any seasoning.
- Prepare the Base: In a large pot, heat four to five tablespoons of oil and sauté the finely chopped onion until translucent. Add the peeled cuttlefish and after 10 minutes, add the bell pepper (de-seeded and cut into large strips). Season with salt and pepper, mix, and cook on low heat for 10 minutes. Add the peeled, de-seeded, and chopped tomatoes and a crumbled chili pepper. Drizzle in the vinegar and let it evaporate.
- Cook the Stew: Begin layering the fish, starting with the least delicate type and ending with the mussels, clams (some with shells and some without), and mantis shrimp. Cover and cook on low heat for 20 minutes, adding hot water if necessary. Remove from heat and serve.