Brodetto di Pesce alla Pesarese

Pesaro

‹ Marche

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The working recipe — the Market List, the Method, and where it lives or dies

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Origin

Marche — Pesaro, Adriatic coast

Description

Fish stew from Pesaro on the Adriatic coast of Marche — one of Italy's most distinctive regional brodetti. The Pesarese version is characterised by its use of white wine vinegar (not wine) as the souring agent, and the inclusion of mantis shrimp (canocchie/cicale di mare), cuttlefish, and at least four or five different Adriatic fish. The base is a simple tomato and onion soffritto; the different fish are added in a precise sequence based on cooking time. The broth should be thin and clean — not thickened or pureed — with an assertive vinegar sharpness.

III

The Thread

—Both are multi-fish Adriatic/Mediterranean stews with a specific regional souring agent (vinegar vs saffron) and a mandatory bread-and-broth eating format French

—Adriatic fish stew with vinegar as the souring agent — the Dalmatian brudet and Pesarese brodetto are related preparations from the same sea, probably sharing medieval Venetian culinary roots Croatian

—Layered fish stew cooked in sequence — different fish added at different times to achieve even cooking; the same sequential fish logic as the brodetto Portuguese

Flavour Context

Sharp, vinegar-forward Adriatic broth with the sweetness of fresh fish; the cuttlefish ink (if used) adds oceanic depth; the bread soaks the broth and becomes more flavourful than the fish — sea in a bowl

Pillars V — VII

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