Fish broth or soup. This varies throughout Italy depending on local availability of fish and local recipes.
"Fish broth Marches." It is made from up to 16 different types of fish and contains tomatoes, fennel and a splash of vinegar and is served with croûtons.
Among many fish soups of the name, Ancona’s version is the most famous in Italy, maybe because it includes at least 13 types of fish, one of which should be mullet. The broth is made with smaller fish and fish heads, and the larger fish are then cooked in the broth which should be flavoured with saffron. It also contains onions, tomatoes, herbs, garlic, olive oil and vinegar and is served over a piece of bread rubbed with garlic. The southern version has nine different types of fish and has saffron in addition to the other ingredients. The broth is usually served separately from the fish. In Tuscany brodetto is a broth thickened with egg and lemon juice and served at Easter.
A version of the famous fish soup containing many different types of fish, made with garlic, oil and vinegar.
A fish soup from Marches made from different types of fish cooked in stock with fennel, tomatoes and a little vinegar and is served with croûtons.
A version of the famous fish soup containing many different types of fish, including squid, eel and red mullet with tomatoes, and herbs. Generally the soup is served as one course and the fish as another.
A traditional Easter dish made with beef and lamb which is cooked in broth. It is then removed from the broth which is thickened with egg yolks and lemon and served with Pecorino cheese. The broth is then poured over toast as a first course, with the meats served as main course.
