Head to Porto Recanati in Le Marche for brodetto soup.

ingredients

Lots of local fish and fresh seafood

making it

Pour an abundant amount of olive oil into a large frying pan.

As the oil reaches cooking temperature add a finely chopped onion, cuttlefish in pieces and allow them both to cook on a low heat.

Add salt, pepper, a few strands of saffron and a touch of water together with a vegetable stock cube. Continue to cook slowly.

In a second larger pan arrange various floured fresh fish in layers, leaving the softest or most tender to last.

Pour the contents of the first pan over the fish and add in equal parts both hot water and dry white wine.

Adjust the salt and pepper and bring to a lively heat, cooking for 15-18 minutes

It is important not touch the fish with a spoon, but always use cooking pincers to occasionally agitate the mixture.

Arrange toasted bread pieces on your serving bowls and then cover with the soup.

Brodetto is best with a dry white wine or a young red.