Brodetto (Italian fish stew)

    1 hour 20 min

    This tomato-based fish stew is filled with fresh clams, prawns and pieces of fish. Add lobster for a special occasion! Serve it with toasted Italian bread.

    1 person made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 1 carrot, chopped
    • 2 celery stalks, chopped
    • 2 bay leaves
    • 60g chopped fresh parsley
    • crushed chilli flakes to taste
    • 2 (400g) tins peeled plum tomatoes, mashed
    • 675g red snapper fillets, cut into 5cm pieces
    • 120ml white vinegar or white wine
    • salt and ground black pepper to taste
    • 700ml fish stock
    • 450g clams in shell, scrubbed
    • 225g medium prawns, with shells
    • 6 thick slices Italian bread, toasted

    Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

    1. Heat the olive oil in a large saucepan or casserole pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley and crushed chilli flakes. Cook and stir until the onion has softened, about 5 minutes.
    2. Stir in the tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
    3. Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the prawns. Cook until the prawns are pink, about 3 minutes.
    4. Place a slice of toasted bread in the bottom of each bowl. Ladle fish stew over the bread and serve immediately.


    You can use 1.5kg of any mixed fish- swordfish, squid, red snapper, prawns, clams, mussels and lobster. Clean the clams and mussels well and put them into the stew whole. When I make brodetto for a large group, I cook the whole lobster in the stew, then remove the meat from the tail, chop it, and add it to the stew. I put the whole remaining lobster shell on top for presentation.

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    Reviews in English (8)


    Let me begin by saying that my family loved this recipe. I thought it was good, but for some reason I felt that it needed something else to give it 5 stars. I added a bit more oil to vegetables b/c they were sticking to bottom of pot, also I added scallops when I put the shrimp at the end. I substituted redfish for the snapper, b/c of price, but everything else I left the same until the end. After I did one last taste test, I added in about 2 tsp of garlic powder and left it that way. Thank you for this recipe.  -  07 Jan 2011  (Review from Allrecipes US | Canada)


    Hailing from Veneto, and having a home in Puglia, on the Adriatic, Brodetto di Pesce, is a staple holiday and special occasion dish for us. I had just encountered Jason´s recipe this morning, thus, since we are travelling, preparing it would be impossible tonight; however, I am going to prepare with Lobster, on the 31st for New Year´s Eve. BUON NATALE, MERRY CHRISTMAS, from new member: Margaux Cintrano.  -  24 Dec 2012  (Review from Allrecipes US | Canada)


    Really awesome recipe! It was so delicious. I was nervous about making it at first because I had never really made a stew before let alone something with this many ingredients, but it came out really tasty. I used swordfish instead of snapper because they did not have snapper at my local grocery store here in St. Louis, MO. I also added short neck clams, and medium size shrimp. I left all the shells on the shrimp and I'd recommend doing this because they were so perfectly cooked, but the downside is that you have to peel them which can be hot and messy. I added some pre-cooked lobster claws as more of a garnish than anything, but they didn't have any raw ones in the store. Instead of white vinegar I used Yellow Tail Chardonnay and it was perfect. I added a little more wine than necessary because I like my broth kind of runny. I used 3 organic bay leaves instead of 2, and a pinch of red pepper flakes. Don't omit red pepper flakes. I am scared of spicy foods but just a pinch is enough to give it the necessary flavor and some of the spices cook off. I couldn't really find fish stock but there was something called "seafood broth" in the store so I used that. Clam juice would have worked too, maybe diluted with some water. I added more garlic than needed too. I might experiment next time with other spices but this is a perfect recipe! Use the freshest ingredients possible and follow the directions closely, you will not be disappointed, and there will be many left overs!  -  27 May 2012  (Review from Allrecipes US | Canada)