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Brodetto di “Porto Recanati” “Marche”
(Fish Soup “Porto Recanati Style”)

Serves 6

1.5 kg. or 3 Lb. assorted fish; whiting cut pcs., cuttlefish cut in strips,
monkfish, shrimp, red snapper filet
4 heaping Tbsp. onions, chopped
2.5 Lt or 10 cups fish broth or vegetable broth
6 Tbsp. EVOO
1 clove garlic, minced
3 Tbsp. parsley
2 envelopes saffron, dissolved in broth
½ cup or 125 ml. white wine
6 slices bread, toasted

1. In a skillet, over medium high heat add the EVOO and the onions and sauté until they become translucent, about 5-6 minutes.
2. Add the garlic and half of the parsley, then add the cuttlefish and cook.
3. Add half the white wine, let evaporate, add a cup of broth, cook until the cuttlefish are soft.
4. Add the remaining fish and wine and let evaporate.
5. Add the saffron, salt and pepper, broth and bring to a boil, cooking for 15 minutes.
6. To Serve: Place a slice of bread on the bottom of each plate and pour the fish soup overtop. Drizzle with EVOO and sprinkle with parsley.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.