Brodetto alla Marchigiana (Adriatic Fish Stew, Marche-Style)
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Ingredients
- 300 g monkfish tail, cut into chunks
- 200 g cleaned squid rings
- 200 g raw king prawns, peeled
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp white wine vinegar
- 400 g chopped tomatoes
- 400 ml fish stock
- 1 crusty bread, to serve
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 300 kcal
- Protein
- 30.1 g
- Carbohydrate
- 13.2 g
- of which sugars
- 5.5 g
- Fat
- 12.8 g
- of which saturates
- 2 g
- Fibre
- 1.9 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 6 minutes.
- 2
Add the white wine vinegar and let it bubble for 1 minute, then stir in the chopped tomatoes and fish stock.
- 3
Simmer for 10 minutes, then add the monkfish and squid and cook for 5 minutes.
- 4
Add the prawns and cook for a further 3-4 minutes until everything is cooked through and the prawns are pink.
- 5
Season with black pepper and ladle into bowls with crusty bread on the side.
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