Brodetto Vastese all'Abruzzese
Vasto, Abruzzo
Vasto's distinctive brodetto from the Abruzzo Adriatic coast — unique in Italy for using sweet pepper and a particular vinegar-saffron base. The technique involves building the sauce before any fish enters: onion, sweet red pepper, saffron, white wine vinegar, and olive oil cooked to a dense, fragrant base. Fish (scorpionfish, monkfish, razor clams, mussels) are added in sequence by cooking time. The sweet pepper is what distinguishes Vastese from other Adriatic brodeitti — it adds a slightly sweet, fruity depth that balances the vinegar's sharpness.