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Brodetto di Pesce all'Anconetana con 13 Specie

Ancona, Marche

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I

Origin

Ancona, Marche

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Description

The Anconese fish stew demands precisely 13 different species of fish and shellfish — a folkloric tradition that reflects the abundance of the central Adriatic. The base is a sauté of olive oil, garlic, and white wine vinegar (not wine — the vinegar is the Anconetano signature), into which species are added in order of cooking time: firm (monkfish, scorpionfish) first, then delicate (sole, mullet), then shellfish at the end. No tomato — the broth is clear and the vinegar-forward character sets it apart from the Vastese or Livornese versions.

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The Thread

—Multi-species fish stew with a strict list of required species — the French parallel to the Anconetana's 13-fish rule → Bouillabaisse Provençal
—Multi-species Mediterranean fish stew with olive oil and acid — the ancient Hellenic predecessor Greek
—Dense fish stew using a romesco-like base with multiple Adriatic and Mediterranean species Catalan
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Flavour Context

Clear, vinegar-bright broth with 13 layers of seafood character — each species contributing its own texture while sharing the sharp Anconetano brine that defines the Adriatic coast

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