Marche
The fish stew of Fano on the Adriatic coast of the Marche — a saffron-enriched fish broth with multiple species of small Adriatic fish (triglie, seppie, canocchie, scorpano) cooked briefly in a tomato and onion base, finished with saffron. Unlike the Pesaro brodetto (which uses vinegar), the Fano version uses saffron and no vinegar, giving it a more delicate character.
Saffron-golden broth fragrant with sea; each fish species gives a different layer of flavour; tomato provides sweetness and acidity; the broth is the prize — a Marchigian version of the great Mediterranean fish stew tradition
{"Use only very fresh, small whole Adriatic fish — the brodetto is about the sea's daily catch, not premium fillets","Cook the soffritto (onion, garlic, tomato) for 20 minutes before adding any fish — the base must be deeply flavoured before any fish touches it","Add fish in stages by cooking time: cuttlefish and shell-on molluscs first (10 minutes), then firm fish (5 minutes), then delicate fish last (3 minutes)","Saffron bloomed in warm water added in the last 3 minutes — not at the start","Do not stir once fish is added — the fish breaks apart and becomes a ragged stew rather than a composed broth with intact fish"}
{"The broth left at the end of the fish is extraordinary — strain and use as a pasta sauce the next day","A piece of grilled bread placed in each bowl before ladling the brodetto is the traditional service","The Fano brodetto uses no vinegar, which is the single biggest distinguishing factor from Pesaro and Ancona versions — never add it"}
{"Adding all fish at once — delicate fish overcooks while firm fish is still raw","Stirring the brodetto — the fish breaks into small pieces; it must remain intact in the broth","Saffron added at the start — 20 minutes of cooking destroys its delicate aromatics"}
La Cucina delle Marche — Sapori e Tradizioni