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.
