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Brodetto alla senigalliese

Main dish of the seafaring tradition of Senigallia .

The fish soup is a tasty fish soup from the Adriatic Sea. It is a dish of our tradition handed down orally whose composition varies from port to port. The one from Senigallia is one of the tastiest variations.

The real recipe of “portolotti” involves the use of 13 different types of fish slowly cooked in a sautéed onion, tomato and vinegar;

Senigallia also has a fishing port and a fish market, where it is possible to buy fish from the early hours of the morning.

Originally the latter was located inside the Foro Annonario. The species caught in the local waters are mantis shrimp, mullet, gurnard, sole and pink shrimp , which accompany the other species caught in the neighboring Ancona and Portonovo. This richness of variety is the basis of seafood cuisine

local.

Two typical recipes of Senigallia are the brodetto alla senigalliese and the clams alla poveraccia .

BRODETTO ALLA SENIGALLIESE

For 10 people

The fish, all from our Adriatic Sea

  • 500 gr of mackerel
  • 300 grams of squid
  • 300 gr of small crabs

Brodetto alla Senigalliese

  • 400 grams of prawns (without intestines)
  • 10 corn on the cob
  • 200 gr of testola
  • 200 gr of spider fish
  • 300 gr of roscioli \ mullet
  • 400 gr of small scampi
  • 500 gr of monkfish
  • 700 gr of cuttlefish already cleaned
  • 400 gr of dogfish
  • 400 gr of mouth in the quarry
  • 1 kg of white fish waste for the broth

For the sauce:

  • 1 Kg of cherry tomatoes
  • 500 gr of peeled tomatoes
  • 300 gr of extra virgin olive oil
  • 150 gr of white onion, cut into slices

very thin

  • 10 gr of garlic
  • 100 gr of white wine vinegar
  • a glass of Verdicchio wine
  • 10 gr of salt \ pepper
  • 20 gr of parsley
  • 5 gr of anchovies in oil
  • 300 gr of bread for croutons

Procedure

Wash and clean all the fish and drain them. Cut the cuttlefish, squid and larger fish into small pieces. Prepare the fish broth, blanch the tomatoes, cut them in half and remove the seeds and skin. Put the extra virgin olive oil, the onion, the anchovies in oil, the garlic and the parsley stalks in an aluminum saucepan. Brown and add the white wine vinegar and wine, taking care not to let it evaporate completely, then add the peeled tomatoes and cherry tomatoes. Add the fish broth and cook for about 10 minutes, adjusting the flavor, then add the cut cuttlefish. After about 15 minutes of cooking on a fire

sweet, add the other fish with longer cooking. Season with a little salt each time you combine the ingredients. At the end add the prawns and prawns, cover and cook for another 10 minutes. Cover with the lid and shake the saucepan with your hands every now and then. We do not recommend

never use the spoon to avoid breaking the fish. Finally conclude with parsley, freshly ground pepper and a drizzle of extra virgin olive oil.

Serve very hot with slices of toasted bread with garlic.

Vongole alla poveraccia

For 4 people

  • 1 kg of local clams
  • 100 grams of extra virgin olive oil
  • 2 cloves of garlic
  • 20 gr of anchovies in oil
  • chopped parsley \ rosemary
  • edible pepper.

Procedure

Beat the clams one by one, discarding the open and broken ones. Rinse several times in water and salt to allow the clams to purge themselves of their sand.

In a large saucepan, toast the chopped garlic and anchovies, add the parsley, a sprig of rosemary and the clams. Cook over high heat and covered pan. Opening the clams determines their cooking. Serve very hot and fragrant in the cooking pan with freshly ground pepper, they will be a delicious appetizer. Be careful not to salt them, it is not necessary.

N.B. Accompanied with spaghetti they become an excellent first course.

Recipes kindly granted by Chef Massimo Bomprezzo, teacher of the Panzini Institute of Higher Education in Senigallia.

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