FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Soups & StewsSeafood Soups: A - Clams >  Marche Style Fish Soup

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

MARCHE-STYLE FISH SOUP

 

(Brodetto Marchigiano)
There are as many recipes for brodetto as there are regions along the Adriatic coast. This version is traditionally made at San Benedetto del Tronto in Marche.
The Silver Spoon, Phaidon Press

Serves 8-10


Ingredients
• 11 ounces mussels, scrubbed and beards removed
• 11 ounces clams, scrubbed
• 4-5 tablespoons olive oil
• 1 onion, finely chopped
• 11 ounces large cuttlefish, cleaned
• 1 green bell pepper, halved, seeded and sliced
• 5 just-ripe tomatoes, peeled seeded and chopped
• 1 fresh Chile, seeded and finely chopped
• scant 1/2 cup white wine vinegar
• 5 1/2 pounds mixed fish, such as scorpion fish, monkfish fillet, mackerel and red snapper, cleaned and cut into chunks if necessary
• 11 ounces mantis shrimp, slipper lobsters or langoustines
• 11 ounces small cuttlefish, cleaned
• salt and pepper


Directions
Discard any mussels and clams with broken shells or those that do not shut immediately when sharply tapped.

Place them in two separate skillets over high heat until they open. Discard any that remain closed.

Remove some of the mussels and clams from their shells and leave the rest in situ.

Heat the olive oil in a large flameproof casserole, add the onion and cook over low heat, stirring occasionally, for 5 minutes.

Add the large cuttlefish and cook for 10 minutes, then add the green bell pepper, season with salt and pepper and mix well.

Cook over low heat for a further 10 minutes.

Add the tomatoes, chile and vinegar and cook until the vinegar has evaporated.

Gradually add the fish and shellfish in layers, beginning with the least delicate and finishing with the mussels, and the mantis shrimp, slipper lobsters or langoustines.

Cover and simmer gently for about 20 minutes.

 

RELATED RECIPES

   Seafood Soups: A - Clams    ·    Basic Fish Stock    ·    Antoine's Fish Stock    ·    Bermuda Fish Chowder    ·    Better Than Chris's Chowder    ·    Brazilian Fish Stew    ·    Bouillabaisse    ·    Caldereta De Pescado (Fish Stew)    ·    California Fishermen's Soup    ·    Cannery Row Soup    ·    Chowder Recipe (1830)    ·    Cioppino    ·    Cioppino Two    ·    Cioppino, Florida    ·    Cioppino, Florida Style    ·    Cioppino, Spicy Cioppino    ·    Cotriade (Fish & Potato Stew)    ·    Daniel Webster's Chowder (1885)    ·    Great Lakes 'Chowda'    ·    Gumbo, Fancy Florida Seafood    ·    Gumbo, Florida    ·    Gumbo, Creole Gumbo    ·    Manhattan Seafood Chowder    ·    Marche Style Fish Soup    ·    Margiritsa (Greek Easter Soup)    ·    Mediterranean Seafood Stew    ·    Rockport Fish Chowder    ·    Seafood Stew (Diabetic)    ·    Spicy Seafood Stew    ·    Shellfish and Fennel Soup    ·    Clam Chowder, Classic Manhattan    ·    Clam Chowder, Manhattan    ·    Clam Chowder, Manhattan 2    ·    Clam Chowder, New England    ·    Clam Chowder, New England 2    ·    Clam Gumbo on Rice    ·    Clams In Parsley Tomato Broth    ·    Clam and Potato Chowder    ·    Clam Stew    ·    Clams in Vegetable Broth   


  Home   ·   About & Contact   ·   Recipes Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.




 

 

 

 


 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.