Authentic Brodetto di pesce abruzzese recipe: the traditional fish soup of Abruzzo
Brodetto di pesce abruzzese is one of the most iconic dishes of Abruzzo’s coastal cuisine. Originally, this rustic soup was prepared by fishermen to avoid wasting unsold or damaged fish. The fish were cooked together in a large pot, flavored with extra virgin olive oil, garlic, and fresh tomatoes.
Every Adriatic port – from Vasto to Giulianova via Pescara – has its own version, but all share the same authenticity: simple, convivial cuisine rooted in Italian popular tradition.
At the time, Brodetto was enjoyed with family, accompanied by toasted bread dipped in the sauce — a true symbol of sharing.
Ingredients for Brodetto di pesce abruzzese (serves 4)
1 kg fresh fish and seafood: scorpionfish, gurnard, monkfish, cuttlefish, mussels, squid (depending on availability)
400 g peeled tomatoes or passata di pomodoro
3 garlic cloves
1 small red chili pepper (optional)
4 tbsp extra-virgin olive oil from Abruzzo
1 glass of Trebbiano d’Abruzzo DOC white wine
1 bunch of fresh parsley
Salt and pepper
Grilled country bread to serve alongside
Step-by-step preparation of Brodetto di pesce abruzzese
Step 1: prepare the ingredients
Clean the fish and seafood thoroughly.
Cut the larger fish into pieces, leaving the smaller ones whole.
Finely chop the parsley and lightly crush the garlic cloves.
Step 2: prepare the base of the brodetto
In a large pot, heat the olive oil.
Sauté the garlic and chili to release their aromas.
Deglaze with Trebbiano d’Abruzzo DOC and let the alcohol evaporate.
Add the tomatoes, season with salt and pepper, and let simmer for ten minutes.
Step 3: cook the fish and seafood
First add the firmest fish (monkfish, scorpionfish, gurnard). Cook for 10 minutes.
Add the squid and cuttlefish. Simmer for an additional 5 minutes.
Finish with the mussels and delicate seafood.
Do not stir too much to avoid breaking the fish.
Step 4: serve
Serve in deep plates. Add grilled bread lightly rubbed with garlic.
Serve piping hot, accompanied by a glass of Trebbiano d’Abruzzo DOC.
Local variations of the Brodetto di pesce abruzzese
Brodetto alla vastese: more robust, rich in tomatoes and slightly spicy.
Brodetto alla giuliese: milder, with a wide variety of fish and a light sauce.
Rustic version: without wine, staying true to the simplicity of fishermen.
Pairing suggestions and gourmet tips
Brodetto di pesce abruzzese pairs perfectly with a well-chilled Trebbiano d’Abruzzo DOC.
Add a drizzle of Abruzzo DOP olive oil just before serving to enhance the marine aromas.
