Skip to content. | Skip to navigation

Official web site of the Province of Teramo

Teramo Turismo

Home Wine and Gastronomy Traditional cooking Main courses Brodetto alla giuliese
Document Actions

Brodetto alla giuliese

Adriatic Fish Adriatic Fish 
Ingredients for 6 servings
Ingredient's name Quantity
red mullets
Turbot and monkfish tail
small lobster
pesce ragno (type of weever fish)
testone (type of goby fish)
mantis shrimp
baby clams and mussels
200 gr.
diced tomatoes
to taste
garlic and chili
to taste
to taste
sweet pepper
a couple of slices

This traditional dish from the surroundings of Giulianova is enhanced by the uniqueness and tastiness of the Adriatic fish.

  • Directions:

Pour oil into a large pan together with all the herbs, vegetables and spices.
Once the sauce boils add in the cuttlefish cut into slices.
At half cooking time of the cuttlefish, toss in the fish cuts, the whole small lobsters, the pesce ragno, the clams and mussels and some sweet pepper slices.
Before the whole is cooked, add the cod, the mullets and the soles and finally the clams and mussels. Cook for about 45 minutes.
Tip: Use extremely pure oil, slightly unripe tomatoes and do not add too much sweet pepper (if used at all).
If possible serve the broth in earthenware bowls.

  • Ingredients (for 6 servings):

4 kg. assorted fish: mullets, cod, turbot and monkfish tails, cuttle, small lobsters, pesce ragno (commonly known as “ragnolo” it belongs to the trachinus fish), testone, mantis shrimp, baby clams and mussels, 200 gr. oil, diced tomatoes, parsley, garlic, chili, salt to taste, and  slices of sweet pepper depending on taste.

Teramo Turismo

This site conforms to the following standards: