The Venetian Fish Broth (Brodetto Veneziano) is one of the oldest and most charming dishes of the lagoon tradition. The recipe unfolds in two stages: first a rich, flavorful stock made from small, humble fish that melt into a creamy base; then the noble part, where mullet, monkfish and octopus gently simmer to create depth and elegance. The final result is a thick, aromatic broth, traditionally served with fried rustic bread — just like Venetian fishermen once enjoyed on their boats.
A recipe filled with sea, history and warmth.
Venetian Fish Broth
Venetian Fish Broth is a classic lagoon recipe prepared in two stages: a rich stock from small fish and a final simmer with high-quality cuts. Deep, aromatic flavor best enjoyed with fried bread.
Ingredients
- **First stage**
- Goby fish 1 kg
- Scorpionfish 1 kg
- Grey shrimp 1 kg
- Lemon 1
- Tomatoes 4
- **Second stage**
- Mullet, monkfish and octopus 2.5 kg
- Olive oil 1 glass
- Garlic 2 cloves
- Parsley to taste
- Salt to taste
Tools
- Pot
- Pan
- Strainer
- Knife
- Cutting board
- Wooden spoon
- Sieve
Instructions
- Prepare the broth by boiling scorpionfish heads for 1 hour with lemon and tomatoes.
- Add goby fish, scorpionfish and shrimp 20 minutes before the end of cooking.
- Strain and press all the fish through a sieve, adding the mixture to the broth.
- Clean mullet, monkfish and octopus; cook gently in salted water.
- Prepare a sauté with oil, butter, garlic and parsley.
- Drain the fish, cut into pieces and add it to the sauté.
- Pour in the broth from the first stage, adjust salt, and simmer a few minutes.
- Serve with slices of rustic bread fried in oil.
Nutritional values (per serving)
410 kcal
18 g
10 g
54 g
3 g
1 g
450 mg
This post is also available in: Italiano (Italian)
