Name: Brodeto de Pesse alla Ciosòta
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600 g Gurnard (Whole purchase weight; have it filleted and keep the cleaned frame.); 400 g Weever (About two small fish; have the fishmonger remove spines, fillet and retain clean frames.); 600 g Monkfish tail (Have it skinned and filleted; retain the clean bone.); 4 pieces Scallops; 4 pieces Mantis shrimp; 150 g Mussels; 100 g Carpet-shell clams; 4 pieces Prawns (mazzancolle); 4 pieces Langoustines; 150 g Onion; 50 ml Extra-virgin olive oil; 30 ml White wine vinegar; 1,200 ml Water; 3 g Salt (Adjust after tasting the shellfish broth.)

Ask the fishmonger to remove the weever’s spines and prepare all three fish, keeping clean frames for the fumet.

Make ahead Make the fumet before assembling the stew. Cook the seafood just before serving.

By Italia Magnifica · Updated October 2026

Prep: 40 min
Cook: 45 min
Serves: 4
Difficulty: Medium

Brodeto de Pesse alla Ciosòta

Prep 40 min · Cook 45 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

600 g1¼ lb
GurnardWhole purchase weight; have it filleted and keep the cleaned frame.Whole purchase weight; have it filleted and keep the cleaned frame.
400 g14 oz
WeeverAbout two small fish; have the fishmonger remove spines, fillet and retain clean frames.About two small fish; have the fishmonger remove spines, fillet and retain clean frames.
600 g1¼ lb
Monkfish tailHave it skinned and filleted; retain the clean bone.Have it skinned and filleted; retain the clean bone.
4 pieces4 pieces
Scallops
4 pieces4 pieces
Mantis shrimp
150 g5½ oz
Mussels
100 g3½ oz
Carpet-shell clams
4 pieces4 pieces
Prawns (mazzancolle)
4 pieces4 pieces
Langoustines
150 g5½ oz
Onion
50 ml3½ tbsp
Extra-virgin olive oil
30 ml2 tbsp
White wine vinegar
1,200 ml5 cups
Water
3 g½ tsp
SaltAdjust after tasting the shellfish broth.Adjust after tasting the shellfish broth.

Equipment

Stockpot
Fine sieve
Wide shallow casserole

Method

Cover the cleaned fish frames and monkfish bone with the water. Bring to a gentle simmer, skim and cook for 25 minutes. Strain carefully through a fine sieve and keep hot. Cut the fillets into large pieces.Cover the cleaned fish frames and monkfish bone with the water. Bring to a gentle simmer, skim and cook for 25 minutes. Strain carefully through a fine sieve and keep hot. Cut the fillets into large pieces.
Scrub and debeard the mussels; rinse the clams thoroughly. Discard broken shells and any that remain open when tapped. Peel the prawns and split the langoustine shells lengthwise. Rinse the mantis shrimp and pat the scallops dry.Scrub and debeard the mussels; rinse the clams thoroughly. Discard broken shells and any that remain open when tapped. Peel the prawns and split the langoustine shells lengthwise. Rinse the mantis shrimp and pat the scallops dry.
Finely chop the onion and brown it gently in the oil for about 8 minutes. Lift it out with a slotted spoon. Add the langoustines and prawns and cook for 1 minute, then add clams, mussels, mantis shrimp and scallops. Pour in 800 ml hot fumet and cover for 3–4 minutes.Finely chop the onion and brown it gently in the oil for about 8 minutes. Lift it out with a slotted spoon. Add the langoustines and prawns and cook for 1 minute, then add clams, mussels, mantis shrimp and scallops. Pour in 3⅓ cups hot fumet and cover for 3–4 minutes.
Lay in the fish pieces and simmer gently for about 5 minutes, until opaque and just cooked; add more fumet if needed. Discard any shellfish that remain closed. Taste, add salt as needed and stir in the vinegar. Serve immediately in deep plates.Lay in the fish pieces and simmer gently for about 5 minutes, until opaque and just cooked; add more fumet if needed. Discard any shellfish that remain closed. Taste, add salt as needed and stir in the vinegar. Serve immediately in deep plates.