Brodetto di Pesce alla Pesarese
Marche — Pesaro, Adriatic coast
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.