Brodetto (Italian fisherman’s stew)

A properly authentic brodetto (Italian fish stew) from Ancone, in Le Marche, contains an unfeasible 13 types of fish and shellfish to symbolise Jesus and his disciples. Typically it was a mix of whatever the fishermen couldn’t sell. This makes a true brodetto a rather expensive affair today. We’ve kept it simpler with white fish, mussels and langoustines, but you can go all out and add as many (or as few) fish and shellfish as you like – the flavoursome tomato, fennel and saffron broth is the real star of the show.

This central region has some great dishes, be they from its long stretch of coastline or further inland. Meat and fish are enjoyed in equal measure, with the former often barbecued and the latter cooked in rustic stews and soups. Fritto misto – a mix of meat, veg and fish, breadcrumbed/battered and deep-fried – is popular in restaurants, while olives all’ascolana (stuffed with ragù and deep-fried) is a god-tier aperitivo snack. Discover all the good stuff Le Marche has to offer in our food lover’s guide to the region.