Name: Brodetto alla vastese
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Gurnard (Cleaned whole weight, with heads and bones; gills removed.); 250 g Scorpionfish (Cleaned whole weight; ask the fishmonger to remove spines and gills.); 200 g Weever (Fishmonger-cleaned whole weight; dangerous external spines removed.); 150 g Mantis shrimp (Whole shell-on weight; rinse and trim sharp shell edges.); 100 g Mussels (Scrub and remove beards; discard damaged shells.); 800 g Ripe Tomatoes (Chop finely and retain all their juice.); 80 g Sweet green pepper (Prepared weight, seeded and cut into fine strips.); 2 cloves Garlic (Peel and chop.); 10 g Flat-leaf parsley (Chop leaves and tender stems.); 250 g Extra-virgin olive oil (Weighed oil for the tomato cooking base.); 5 g Salt (For the tomato base.)

Use a broad pan that holds the fish in one close layer, with the tomatoes underneath.

Make ahead Prepare and chop the vegetables before cleaning the fish. Cook the brodetto close to serving.

By Italia Magnifica · Updated October 2026

Prep: 30 min
Cook: 30 min
Serves: 4
Difficulty: Medium

Brodetto alla vastese

Prep 30 min · Cook 30 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

300 g10½ oz
GurnardCleaned whole weight, with heads and bones; gills removed.Cleaned whole weight, with heads and bones; gills removed.
250 g9 oz
ScorpionfishCleaned whole weight; ask the fishmonger to remove spines and gills.Cleaned whole weight; ask the fishmonger to remove spines and gills.
200 g7 oz
WeeverFishmonger-cleaned whole weight; dangerous external spines removed.Fishmonger-cleaned whole weight; dangerous external spines removed.
150 g5½ oz
Mantis shrimpWhole shell-on weight; rinse and trim sharp shell edges.Whole shell-on weight; rinse and trim sharp shell edges.
100 g3½ oz
MusselsScrub and remove beards; discard damaged shells.Scrub and remove beards; discard damaged shells.
800 g1¾ lb
Ripe TomatoesChop finely and retain all their juice.Chop finely and retain all their juice.
80 g¾ cup
Sweet green pepperPrepared weight, seeded and cut into fine strips.Prepared weight, seeded and cut into fine strips.
2 cloves2 cloves
GarlicPeel and chop.Peel and chop.
10 g¼ oz
Flat-leaf parsleyChop leaves and tender stems.Chop leaves and tender stems.
250 g9 oz
Extra-virgin olive oilWeighed oil for the tomato cooking base.Weighed oil for the tomato cooking base.
5 g¾ tsp
SaltFor the tomato base.For the tomato base.

Equipment

Wide shallow lidded casserole
Fish spatula
Fishbone tweezers

Method

Put the tomatoes and their juice, pepper, garlic, parsley, oil and salt into the casserole. Cover and cook over medium-low heat for 15 minutes, until the tomatoes release a generous sauce.Put the tomatoes and their juice, pepper, garlic, parsley, oil and salt into the casserole. Cover and cook over medium-low heat for 15 minutes, until the tomatoes release a generous sauce.
Place the gurnard, scorpionfish and weever over the tomatoes. Add the mantis shrimp around them. Cover and simmer gently for 10 minutes. Shake the pan once or twice by its handles.Place the gurnard, scorpionfish and weever over the tomatoes. Add the mantis shrimp around them. Cover and simmer gently for 10 minutes. Shake the pan once or twice by its handles.
Add the mussels, cover and cook for another 5 minutes, until the shells open and the fish flesh is opaque and separates from the bone. Discard mussels that stay closed.Add the mussels, cover and cook for another 5 minutes, until the shells open and the fish flesh is opaque and separates from the bone. Discard mussels that stay closed.
Carry the casserole to the table and divide fish, shellfish and sauce among four plates with a fish spatula. Point out the whole-fish bones and remove the central backbones while serving.Carry the casserole to the table and divide fish, shellfish and sauce among four plates with a fish spatula. Point out the whole-fish bones and remove the central backbones while serving.