Tradition, identity, sharing. The brodetto in Fano it is all this and even more: a poor dish born in the sea from the ingenuity of the fishermen, who recovered for themselves the fish of lesser value, the soup has become common heritage, adapted by every family and handed down until today.

According to tradition were i Greek colonists landed on the Adriatic coasts (from the 7th century to .C.) the precursors of this dish that, with different variations, unites the entire coast, from Veneto to Abruzzo. The Fano brodetto is characterized by tomato concentrate and vinegar, which replaces the wine of other versions.

Fish and seafood are: gurnard (or mazzola), monkfish, dogfish, weever, race, boccaincava or fish priest, Saint Peter, redfish, canocchie is cuttlefish but they can vary depending on the season and market availability.

Poor ingredients for a rich and succulent dish, to be enjoyed in the classic version but also reinterpreted by the chefs, as in the proposal of our guest Antonio Scarantino, one of the interpreters of the new Marche cuisine.

Antonio scarantino, after experiences of international haute cuisine, the chef leads the AlMare restaurant of Fano. With great attention to the raw material, of the territory but not only, and to the seasonality.

Fano (PU) also celebrates this year its flat symbol with the XVII edition of the International Festival of Brodetto and Fish Soups 4-7 July.
So many waterfront appointments starting from tastings of succulent fish soups and native Bianchello del Metauro Doc wine; with challenges between chefs and i amateur cooks; meetings, presentations and cooking show at the Palabrodetto, complemented by music, shows and the Brodetto & Kids space, to let children know all the secrets of the fish.

Bianchello doc for the brodetto

The Bianchello del Metauro Doc, native white of the province of Pesaro Urbino, it is best combined with a typical Marche dish like brodetto. Produced along the banks of the Metauro with Biancame vine (95%), wine celebrates 50 years of the DOC with the Bianchello d’Autore project, organized by nine families of producers.

Among the initiatives planned, participation in the Festival of Brodetto di Fano and, between October and November, at Acqualagna White Truffle Fair, another excellence of the territory.

Fanese fish broth, traditional recipe

for 4 people

2 kg of clean fish based on market availability (in our recipe 1 scorpion fish – 1 fish priest or boccaincava – 1 waffle – 2 moorhens – 2 catfish – 2 cuttlefish – 4/5 squills) – 1 onion – 2-3 wedges 'garlic – 2 bay leaves – 1 bunch of parsley – 1 chilli pepper – 200 g of tomato paste – 2.5 dl of extra virgin olive oil – 6 tablespoons of wine vinegar – 80 ml of red wine – salt – pepper – toasted bread to accompany

– Clean the fish, deprive it of the innards and set aside. Peel the onion and slice it; also peel the garlic, mash it lightly and do brown both in hot oil in one low and wide casserole (about 40 cm in diameter).

– Meanwhile pour the concentrate tomato in a bowl, dilute it with 2 glasses of water and vinegar, mix, add salt and pepper.

– Pour the wine in the sauce, stir and let it evaporate the alcohol part. Add to the fried also tomato sauce. Then add the laurel to the sauce, a few tufts of parsley and the chili pepper fragmented.

– As soon as the sauce starts boiling again add the fish in sequence, starting from the bigger ones which must cook longer. Keep the shrimp aside. Add salt and pepper and cook the broth for 20-25 minutes. The last 5 minutes add the shrimp and cook. serve the brodetto very hot with toasted croutons.

Brodetterò, brodetto alla fanese reinterpreted by chef Antonio Scarantino

for 4 people

1 redfish scorpion 500 g – 1 turbot – 1 slice of Skrei cod (about 200 g) – 1 sea bass of 500 g – 4 shrimp – 4 squills – 4 baby squid for the sauce: the ingredients of the broth with Fanese to serve: sea lettuce (for sale ready to eat) – toasted bread

– Clean the fish, eviscerate them and, with a sharp knife, deprive them of the bones and scales. Reduce the fish to small fillets and portion the slice of cod. Then clean the baby squid and the shrimp, depriving the latter of the heads.

– Prepare the soup traditional to Fano replacing whole fish with i remains obtained by cleaning and filleting. At the end of cooking pass their sauce through a sieve and keep the sauce aside.

– Stir-fried in a pan the fillets of fish from the side of the skin with the squid, the prawns and the shrimp for about 2 minutes. Then cook the fillets in oven at 180 ° for 8-10 minutes, inserting a pan of warm water so that the steam keeps the meat tender and succulent. warmed the sauce kept aside e pour it into a jug. Serve everything with sea ​​lettuce and the sauce aside.