Brodetto alla recanatese

Brodetto di recanatese is a traditional version of a brodetto originating from Porto Recanati, located in the region of Marche. This seafood stew dates back to the early 1900s and differs from other brodetto types by adding saffron and omitting the tomatoes completely.

In order to prepare it, the onions are first sautéed in olive oil, followed by local fish and fresh seafood, salt, pepper, saffron, water, and dry white wine. The stew is simmered until everything is fully cooked, and it's then served by first arranging toasted pieces of bread in a serving bowl, then covering them with the brodetto.