brodetto (di pesce) veneziano

/broh-DEHT-toh (dee PEH-sheh) veh-neh-TSYAH-noh/

A version of the famous fish soup from Venice made with good stock made with bony fish and containing many different types of fish, including good quality fish such as grey mullet (US: striped mullet), octopus and monkfish (US: angler fish) in large pieces, served with fried bread.