Name: Brodetto alla termolese
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Skate wing (Weight after skinning; cut into 5 cm portions.); 300 g Monkfish tail (Cut into 3 cm pieces.); 200 g Cuttlefish (Cut into strips 1 cm wide.); 200 g Squid (Slice the bodies into rings; halve large tentacle clusters.); 400 g Ripe Tomatoes (Core and dice finely; retain their juice.); 15 g Double tomato concentrate (Stir into the tomato base.); 80 g Red and yellow peppers (Prepared weight; remove stalk and seeds, then slice.); 2 g Fresh hot chili (Finely chop the prepared flesh.); 1 clove Garlic (Peel and finely chop.); 10 g Flat-leaf parsley (Leaf weight; chop.); 60 ml Extra-virgin olive oil (For the tomato and pepper base.); 300 g Ditalini (Small soup tubes; cook separately until just tender.); 10 g Salt (4 g for the stew and 6 g for the pasta water.); 3,300 ml Water (300 ml for the stew and 3 litres for boiling the pasta.)

Ask the fishmonger to clean the skate wing and monkfish, keeping the two fish separate.

Make ahead Prepare the tomato base first; finish the fish and pasta just before serving.

By Italia Magnifica · Updated October 2026

Prep: 25 min
Cook: 40 min
Serves: 4
Difficulty: Medium

Brodetto alla termolese

Prep 25 min · Cook 40 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

300 g10½ oz
Skate wingWeight after skinning; cut into 5 cm portions.Weight after skinning; cut into 2 in portions.
300 g10½ oz
Monkfish tailCut into 3 cm pieces.Cut into 1¼ in pieces.
200 g7 oz
CuttlefishCut into strips 1 cm wide.Cut into strips ½ in wide.
200 g7 oz
SquidSlice the bodies into rings; halve large tentacle clusters.Slice the bodies into rings; halve large tentacle clusters.
400 g14 oz
Ripe TomatoesCore and dice finely; retain their juice.Core and dice finely; retain their juice.
15 g½ oz
Double tomato concentrateStir into the tomato base.Stir into the tomato base.
80 g¾ cup
Red and yellow peppersPrepared weight; remove stalk and seeds, then slice.Prepared weight; remove stalk and seeds, then slice.
2 g2 g
Fresh hot chiliFinely chop the prepared flesh.Finely chop the prepared flesh.
1 clove1 clove
GarlicPeel and finely chop.Peel and finely chop.
10 g¼ oz
Flat-leaf parsleyLeaf weight; chop.Leaf weight; chop.
60 ml¼ cup
Extra-virgin olive oilFor the tomato and pepper base.For the tomato and pepper base.
300 g10½ oz
DitaliniSmall soup tubes; cook separately until just tender.Small soup tubes; cook separately until just tender.
10 g1⅔ tsp
Salt4 g for the stew and 6 g for the pasta water.4 g for the stew and 6 g for the pasta water.
3,300 ml14 cups
Water300 ml for the stew and 3 litres for boiling the pasta.1¼ cups for the stew and 12⅔ cups for boiling the pasta.

Equipment

Wide lidded casserole
Pasta pot
Slotted fish spatula

Method

Pat the seafood dry. Keep the skate, monkfish, squid and cuttlefish in separate bowls. Prepare the pepper, garlic, chili and tomatoes.Pat the seafood dry. Keep the skate, monkfish, squid and cuttlefish in separate bowls. Prepare the pepper, garlic, chili and tomatoes.
Warm the oil in the casserole. Soften the garlic, red pepper and chili for 3 minutes over medium-low heat. Add tomatoes, concentrate, 300 ml water and 4 g salt; simmer for 7 minutes.Warm the oil in the casserole. Soften the garlic, red pepper and chili for 3 minutes over medium-low heat. Add tomatoes, concentrate, 1¼ cups water and 4 g salt; simmer for 7 minutes.
Add the cuttlefish and squid. Cover and simmer gently for 20 minutes, until the cuttlefish is nearly tender. Move the casserole gently to distribute the sauce.Add the cuttlefish and squid. Cover and simmer gently for 20 minutes, until the cuttlefish is nearly tender. Move the casserole gently to distribute the sauce.
Lay in the skate and monkfish. Cover and cook for about 10 minutes, until the flesh is opaque and separates readily. Meanwhile boil the pasta in the remaining 3 litres water with 6 g salt, following its packet time.Lay in the skate and monkfish. Cover and cook for about 10 minutes, until the flesh is opaque and separates readily. Meanwhile boil the pasta in the remaining 12⅔ cups water with 6 g salt, following its packet time.
Lift the fish onto four warm plates with a little broth. Drain the pasta well and coat it in the sauce left in the casserole. Divide it beside the fish and scatter over all the parsley. Remove any visible bones while portioning.Lift the fish onto four warm plates with a little broth. Drain the pasta well and coat it in the sauce left in the casserole. Divide it beside the fish and scatter over all the parsley. Remove any visible bones while portioning.