Brodetto di Pesce all'Anconetana con 13 Specie
Ancona, Marche
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.