Brodetto ravennate (“Little Ravenna-style broth”) is a traditional fish stew typical of the port city of Ravenna in the Emilia-Romagna region of Italy. Originally a “poor man’s dish” made with fishermen’s unsold daily catch, today it is one of the city’s more popular seafood dishes. Usually prepared with cuttlefish, mantis shrimp, red mullet, monkfish, eel, and scorpion fish, what makes Brodetto Ravennate unique is the use of white vinegar as opposed to tomato or saffron as in other Adriatic coast versions. Buon appetito!
