Cacciucco alla Marchigiana con Verdure di Mare
Marche (Adriatic coast), central Italy
The Marche Adriatic coast's layered fish soup — related to Livornese cacciucco but distinct in its use of vegetables as co-equal components. A base of sautéed fennel, celery, carrot and onion in olive oil is built, then white wine deglazes, followed by passata and a generous quantity of fish scraps and heads (used to build a light brodo before being strained out). Mixed fish — typically scorfano, gronco, seppie and vongole — are added in sequence. The seppie and firm fish go first (15 minutes), then clams in their shells last (5 minutes). Served in wide bowls over slices of grilled bread rubbed with garlic, the fish laid over the soaked bread and the broth ladled over everything.