The Brodetto alla Sambenedettese fish soup is without doubt the finest example of regional cuisine. This recipe is handed down from the old fishermen who, once out at sea with their boats, satisfied their hunger by preparing a fish soup with different types of fish depending on the catch. More commonly used to prepare the brodetto alla san benedettese are cuttlefish, squid, weever, horse mackerel, white skate, sea-hound, monkfish, scorpion fish, shrimp and mantis shrimp. Essential ingredients include white onions, red-green peppers, unripe green tomatoes and extra virgin olive oil. Before serving this dish, add slices of roasted, homemade bread to be soaked in the “brodetto”
2.5 kg of mixed fish like Scorpion, Mackerel and Shrimps, see list below or use similar fish depending on your location and availability.
Monk fish tail
Mullet or red snapper
300 g di Mantis Shrimps
300 g di small Cuttlefish
300 g di Mussels
300 g di Clams
5 green tomatoes
1 red-green pepper
1 white onion
100 ml of white wine vinegar
virgin olive oil
Fresh ground black pepper
Fillet and debone the fish
Heat olive oil in a large pan and then add the clams and mussels and cover. Cook on a high flame until they open and then set them aside
In a separate large pan with 5 tablespoons of olive oil fry the finely chopped onion, once the onion is transparent add the Cuttlefish
After 10 minutes chop the green-red pepper and remove the seeds and add to the cuttlefish together with the salt and pepper, stir together the ingredients for a further 10 minutes on a low flame
Skin the green tomatoes and dice them together with crushed chillies, and add to the pan
Sprinkle the white wine vinegar into the pan allowing it to evaporate and begin to add the fish in layers, beginning with the strongest flavours and finishing with the clams, the mussels (half without the shells) and the Mantis Shrimps
Cover the pan and cook on a low flame for 20 minutes adding a little hot water if neccesary
Serve with sliced bread roasted in the oven with a little olive oil.
A variation exists at Porto San Giorgio, (another fishing town close by to San Benedetto) by adding Squids filled with green olives, bread crumbs, lemon juice, garlic, parsley and nutmeg.