Name: Brodetto alla Fanese
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 500 g Monkfish tail; 400 g Gurnard; 400 g Scorpionfish; 400 g Cuttlefish; 300 g Mantis shrimp; 250 ml Extra-virgin olive oil; 90 ml White wine vinegar; 400 ml Water; 130 g Double tomato concentrate; 50 g Onion; 1 clove Garlic; 2 g Black pepper; 6 g Salt; 240 g Italian bread

Use a wide pan so the fish lies in a shallow layer. Shake the pan gently instead of stirring.

Make ahead Have the fish cleaned ahead, but cook the brodetto close to serving so the pieces stay intact.

By Italia Magnifica · Updated October 2026

Prep: 35 min
Cook: 35 min
Serves: 6
Difficulty: Medium

Brodetto alla Fanese

Prep 35 min · Cook 35 min · Serves 6 · Difficulty Medium

Method

Ask the fishmonger to remove dangerous spines and clean the fish, leaving suitable bones in the pieces. Cut the cuttlefish into broad strips. Rinse the mantis shrimp. Pat all seafood dry.Ask the fishmonger to remove dangerous spines and clean the fish, leaving suitable bones in the pieces. Cut the cuttlefish into broad strips. Rinse the mantis shrimp. Pat all seafood dry.
Chop the onion and garlic finely. Soften them in the oil over medium-low heat for 5 minutes. Mix the tomato concentrate with the water and vinegar, add to the pan and bring to a simmer.Chop the onion and garlic finely. Soften them in the oil over medium-low heat for 5 minutes. Mix the tomato concentrate with the water and vinegar, add to the pan and bring to a simmer.
Add the cuttlefish first and simmer for 5 minutes. Arrange the monkfish, gurnard and scorpionfish in the pan, starting with the thickest pieces. Season with salt and pepper and simmer gently for 20 minutes; shake the pan occasionally to distribute the liquid.Add the cuttlefish first and simmer for 5 minutes. Arrange the monkfish, gurnard and scorpionfish in the pan, starting with the thickest pieces. Season with salt and pepper and simmer gently for 20 minutes; shake the pan occasionally to distribute the liquid.
Add the mantis shrimp for the final 5 minutes, until their flesh is opaque and the fish separates easily from the bone. Divide the fish and cooking liquid among deep plates and serve with toasted bread. Watch for bones as you eat.Add the mantis shrimp for the final 5 minutes, until their flesh is opaque and the fish separates easily from the bone. Divide the fish and cooking liquid among deep plates and serve with toasted bread. Watch for bones as you eat.