Brodetto alla termolese


Brodetto alla termolese

Brodetto alla termolese is a rich and flavorful fish stew that is made with a variety of seafood, including fish, squid, and shellfish, as well as tomatoes, garlic, and herbs. The dish is typically served with toasted bread for dipping in the rich broth. Brodetto alla termolese is a popular dish in the Molise region of Italy, and is often served at festivals and special occasions.

Jan Dec

Origins and history

Brodetto alla termolese has been a staple of the coastal cuisine of the Molise region for centuries, and is believed to have originated as a way for fishermen to use up their catch of the day. The dish has evolved over time, with different variations and ingredients used depending on the season and availability of seafood.

Dietary considerations

Brodetto alla termolese is a good source of protein and vitamins, but may not be suitable for those with seafood allergies or sensitivities to garlic or gluten.


There are many variations of brodetto alla termolese, with different types of seafood and seasonings used depending on the region and personal preference. Some recipes call for the addition of saffron or chili peppers for a spicy kick.

Presentation and garnishing

Brodetto alla termolese is typically presented in a large serving bowl, garnished with fresh herbs or a drizzle of olive oil for added flavor and visual appeal.

Tips & Tricks

To ensure the seafood is cooked evenly, be sure to add it to the stew in stages, starting with the firmest fish and ending with the most delicate shellfish. Also, be sure to use fresh, high-quality ingredients for the best flavor and nutritional value.


Brodetto alla termolese is often served with toasted bread for dipping in the rich broth, and can be accompanied by a variety of side dishes, such as a simple green salad or roasted vegetables.

Drink pairings

Brodetto alla termolese pairs well with a variety of wines, including a crisp white wine or a light red wine such as Sangiovese.