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Italian Seafood Stew
In Ancona, the capital of the Marche region on Italy’s Adriatic coast, we learned two similar types of fisherman’s stew. Chef Raffaele Attili at Trattoria La Cantineta demonstrated his recipe for guazzetto and chef Corrado Biló at Trattoria La Moretta taught us brodetto. Both were tomato based and featured four or more types of seafood. We combined our favorite attributes of each to create our version of seafood stew. Be sure to use a firm, meaty white fish that won’t flake apart in the broth. Swordfish is a good option, as is monkfish. We especially like scallops in this dish. Seek out “dry” sea scallops, ones that have not been treated with sodium tripolyphosphate (STPP), a preservative that forces them to retain water. Dry scallops have a creamy pinkish hue, a sweeter and purer flavor. If not available, shrimp are delicious, too. Serve with crusty bread for dipping.
4
Servings
Tip
Don’t use canned diced tomatoes, which are processed with calcium chloride that keeps their texture firm. Canned whole tomatoes that are crushed by hand better integrate into the broth and meld with the other ingredients.
1 hour 10 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
1
small carrot, peeled and finely chopped
Directions
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01In a large Dutch oven over medium, heat the oil until shimmering. Add the carrot, celery and parsley; cook, stirring occasionally, until slightly softened, about 4 minutes. Add the tomato paste, garlic and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add the wine and cook, scraping any browned bits, until syrupy, about 1 minute. Add the tomatoes with juices, ½ cup water and ½ teaspoon salt. Bring to a simmer, then cover partially, reduce to medium-low and cook, stirring occasionally, until slightly thickened and the aromatics have fully softened, 15 to 17 minutes.
Reviews
July 20, 2026
Easy and Versatile Seafood Recipe
The recipe uses basic cooking technique, and is very flexible-add aromatics (shallots/leeks/onion), add herbs (thyme, marjoram, etc. ) or sauteed vegetables (eggplant, zucchini, peppers) and switch out different fish and seafood. Most helpfully, it is the kind of dish you can prepare up to a point, then wait for your guests to arrive and the rest of the sides to be prepared. The seafood doesn't get overcooked and everything arrives on the table at the same time. Always appreciate the Milk Street recipes-they are bullet-proof and easy to follow.
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