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Fish brodetto with grilled bread

Brodetto is an Italian fish stew cooked in tomato sauce, served with grilled bread rubbed with garlic. This recipe for 4 people combines monkfish, cod, squid and mussels, takes 50 minutes at medium difficulty, and costs €5.40 per serving. The key is cooking order, squid first, then the delicate fish, plus a splash of vinegar added halfway through.

Hop over to the Adriatic with a brodetto, a fish stew simmered with tomato and vinegar, and grilled bread to mop it all up.

Fish brodetto with grilled bread
Total time
50 min
Difficulty
Medium
Cost per person
€5.40
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Brodetto is the fish stew simmered along Italy's Adriatic coast, where several kinds of fish and shellfish cook together in a tomato sauce sharpened with a splash of vinegar. The result has real body, a clean briny flavor, and a little tang that wakes up every bite. The grilled bread rubbed with garlic isn't an afterthought, it's half the point, made to soak up every last drop.

Save this one for a dinner when you have a bit of time ahead of you, a Friday night change of pace or a weekend lunch with other adults. It calls for several kinds of fish on hand and real attention while cooking, so it's not a rushed Tuesday night dish. In exchange, it carries you straight to the seaside, even deep into fall.

The ingredients

4 people

Fish counter

  • Monkfish, cut into chunks 400 g
  • Cod fillets 400 g
  • Cleaned squid 300 g
  • Mussels 600 g

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Parsley 6 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • White wine vinegaroften in the pantry 3 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Fish, Mollusks, Gluten

The step by step recipe

  1. Cook the sliced onions and garlic in four tablespoons of olive oil until soft. 8 min

    Keep the heat low, they should turn translucent without browning.

  2. Add the squid cut into rings, the tomatoes, the white wine, salt and pepper, and let it simmer. 15 min

    Squid needs a bit longer to cook than the fish, so start it first.

  3. Pour in the vinegar, add the monkfish, then the cod in large chunks, and let it simmer covered. 10 min

    Don't stir with a spoon, shake the pot instead so you don't break up the fish.

  4. Add the washed mussels, cover, and cook until they open. 5 min

    You can also open them separately to check for sand, then pour their strained liquid into the brodetto.

  5. Grill the bread, rub it with garlic, place it in the bottom of the bowls, pour the stew over it and sprinkle with parsley.

    A drizzle of raw olive oil over the brodetto adds a fresh, fragrant finish.

Our tips to get it right

  • Pick firm fish that hold up to simmering, monkfish and cod stay intact instead of falling apart into the sauce.
  • Taste the sauce before adding the vinegar, some canned tomatoes are already tangy enough that you can use a bit less.
  • Use a wide pot rather than a deep one, the fish cooks better in a single layer than piled up.

The variations

  • Swap the squid for peeled shrimp, added at the same time as the cod since they cook very fast.
  • For a shellfish free version, use only monkfish and cod and double the quantities, it turns into a generous fish soup.
  • To save time, use already cooked shelled mussels instead of fresh ones, added just two minutes before the end.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Cold lemon water

Storage

Brodetto keeps for 1 day in the refrigerator in a sealed container, since fish quickly loses its texture after that. It doesn't freeze well because mussels and squid turn rubbery once thawed. Reheat it gently over low heat without boiling, so the fish doesn't toughen.

Questions about this dish

Can you make brodetto ahead of time?

You can make the tomato base ahead and keep it in the refrigerator. Add the fish and mussels only right before serving, so they keep their texture.

What fish can replace monkfish?

Monkfish can be swapped for another firm white fish like hake or whiting. Avoid delicate fish that would fall apart during simmering.

Do mussels need cleaning before cooking?

Fresh mussels just need scrubbing and debearding, not peeling. Discard any that stay open before cooking or stay closed after cooking.

Why add vinegar halfway through instead of at the start?

Added too early, vinegar evaporates and loses its effect before cooking ends. Added halfway through, it keeps the tang that balances the tomato sauce.

How long does it take to make a fish brodetto with grilled bread?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fish brodetto with grilled bread?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish brodetto with grilled bread cost?

About €5.40 per serving, or €21.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, gluten. Always check the labels of the products you buy.

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