Italian cuisine · Soups & Stews

Brodetto alla Vastese

Abruzzese fish stew from Vasto, layered in a clay pot with tomato and chili and never stirred.

Ingredients · for 4 servings

• 1.2 kg mixed fish
• 400 g mussels
• 600 g ripe tomatoes
• 3 cloves garlic
• 1 dried chili pepper
• 1 green bell pepper
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• 200 ml water
• 4 slices stale country bread
• Salt, pepper

Instructions

1. Gut the fish and cut into large pieces, scrub the mussels under running water and discard any that are open.
2. Peel and roughly chop the tomatoes, slice the garlic, cut the bell pepper into wide strips, and roughly crumble the chili.
3. Heat olive oil in a wide clay pot or shallow pan and let the garlic, bell pepper and chili cook over low heat for 4 min until the garlic is fragrant.
4. Add the tomatoes and water, salt, and simmer uncovered for 12 min until the sauce thickens slightly and turns glossy.
5. Layer in the fish pieces according to cooking time — firm varieties first, delicate ones on top — scatter the mussels over the top, cover and cook for 12–15 min without stirring, only swirling the pot occasionally.
6. Sprinkle with chopped parsley, let rest for 3 min, and serve with the toasted country bread straight from the pot.