Among many fish soups of the name, brodetto (di pesce) all'anconetana, 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. It also contains onions, herbs, garlic, olive oil and vinegar and is served over a piece of bread rubbed with garlic. This brodetto is, unusually, flavoured with saffron.
