This is a more or less  “thick”  fish soup which is usually served in soup plates with slices of  toasted bread. Tradition has it that the number of different kinds of fish should be 13, perhaps because 13 is the fisherman’s lucky number or simply because there are 13 water spouts in the Calamo Fountain found in the historical centre of Ancona (also known as ‘the 13 spouts’) which is so dear to the Anconetani.  In Le Marche region many versions exist such as the Fano brodetto and the San Benedetto brodetto. The following is our very own lip-smacking version!

Ingredients for 4 to 6 persons
circa 2 kg fish – squids, musky octopus (also known as dormice), mantis shrimps, prawns, crabs, mussels, sea slugs, monkfish, dogfish, tubfish, cod, mullet, and sole. Of course you can choose to use fewer kinds of fish depending on the availability and your own preferences. The result will certainly be just as delicious!
extra virgin olive oil, to taste
1 finely chopped golden  onion
4 to 5 garlic cloves
1/2 cup white wine vinegar or white wine
1 ample bunch of parsley, finely chopped
400 ml tomato sauce
salt to taste
dried or home made bread

Preparation

1. Start by cleaning and washing the fish. Once rinsed, place them on a large plate and salt.

2. Now lightly sauté the onion with 2 pressed cloves of garlic in the  olive oil, in a large frying pan.  Add the white wine vinegar (or the white wine) and let evaporate. At this point immediately mix in the tomato sauce, adding a little water if necessary.

3. Next, add the fish always starting with the squids. Cover and simmer for 15 minutes. When the sauce begins to thicken, add the remaining fish.

4. The brodetto should simmer for at least 15 more minutes, until the sauce densens.

AND… BUON APPETITO!