📝 About This Recipe
Hailing from the port city of Ancona in the Marche region, this historic fish soup is a masterclass in coastal Italian soul food. Traditionally made with thirteen different types of fish to represent the participants of the Last Supper, it balances a rich, vinegar-kissed tomato broth with the freshest catch of the day. It is a robust, aromatic masterpiece that captures the briny essence of the Adriatic Sea in every spoonful.
🥗 Ingredients
The Seafood (Firm & Shellfish)
- 500 grams Cuttlefish or Squid (cleaned and cut into rings or strips)
- 400 grams Monkfish or Firm White Fish (cut into large chunks)
- 500 grams Mussels (scrubbed and debearded)
- 300 grams Clams (Vongole) (purged of sand)
- 6-12 pieces Large Shrimp or Scampi (shell on for flavor)
The Seafood (Delicate & Small)
- 300 grams Red Mullet or Sea Bass fillets (cut into portions)
- 200 grams Small Sole or Plaice (left whole if small, or filleted)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 White Onion (finely minced)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 bunch Fresh Parsley (stems and leaves separated and chopped)
- 1/2 teaspoon Red Chili Flakes (or one small fresh peperoncino)
The Broth Liquid
- 1/4 cup White Wine Vinegar (essential for the Anconetana style)
- 1/2 cup Dry White Wine (Verdicchio is traditional)
- 400 grams Tomato Purée (Passata) (or high-quality canned cherry tomatoes)
- 2 cups Warm Water or Light Fish Stock (as needed for consistency)
- Salt and Black Pepper (to taste)
For Serving
- 6-8 slices Country-style Bread (toasted and rubbed with a garlic clove)
👨🍳 Instructions
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1
Prepare the fish by cleaning and cutting into uniform sizes. Keep the different types of fish separate, as they will be added to the pot at different times based on their cooking requirements.
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2
In a large, wide terracotta pot or a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the minced onion and parsley stems, sautéing until the onion is translucent and soft, about 5-6 minutes.
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3
Stir in the sliced garlic and chili flakes. Cook for another 1-2 minutes until fragrant, being careful not to let the garlic brown.
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4
Add the cuttlefish and squid to the pot. These require the longest cooking time to become tender. Sauté them for 5 minutes until they release their liquid.
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5
Pour in the white wine vinegar and let it evaporate almost completely. This acidity is the signature of the Ancona style, cutting through the richness of the seafood.
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6
Deglaze the pot with the white wine, scraping up any flavorful bits from the bottom. Let the alcohol simmer off for about 2 minutes.
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7
Add the tomato purée and the warm water (or stock). Season lightly with salt (the seafood will add its own salt later). Bring to a gentle simmer, cover, and cook for 15-20 minutes to develop the base.
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8
Carefully place the firm fish chunks (monkfish) into the broth. Simmer gently for 5 minutes.
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9
Add the more delicate fish (red mullet or sea bass) and the shrimp. Do not stir vigorously; instead, gently shake the pot to submerge the fish so they don't break apart.
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10
Finally, add the mussels and clams. Cover the pot with a tight-fitting lid and cook for 4-5 minutes, or until all the shells have opened. Discard any that remain closed.
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11
Taste the broth and adjust the seasoning with salt and pepper. The broth should be rich, slightly tangy, and deeply savory.
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12
Turn off the heat and let the soup rest for 5 minutes. This allows the flavors to settle and the fish to finish cooking in the residual heat.
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13
Scatter the chopped parsley leaves over the top and serve immediately in wide bowls over a slice of toasted, garlic-rubbed bread.
💡 Chef's Tips
Use a variety of fish to achieve the complex flavor profile; the 'thirteen fish' rule is a guideline, but aim for at least 5-6 varieties. Never stir the soup with a spoon once the delicate fish are added; gently swirl or shake the pot to prevent the fish from disintegrating. The vinegar is crucial—it provides the characteristic 'agrodolce' undertone that defines the Ancona tradition. If you have fish heads and bones, make a quick stock to use instead of water for an even deeper umami flavor. Always buy your shellfish the day you intend to cook them to ensure maximum freshness and safety.
🍽️ Serving Suggestions
Pair with a crisp, chilled Verdicchio dei Castelli di Jesi, the local white wine of the Marche region. Serve with extra toasted crostini on the side to soak up every last drop of the 'brodetto'. A light salad of bitter greens like arugula or radicchio provides a refreshing contrast to the rich stew. Follow the meal with a simple lemon sorbet to cleanse the palate after the intense seafood flavors.