Brodetto alla Vastese

Brodetto alla Vastese is a traditional fish stew originating from the coastal town of Vasto, in the Abruzzo region of Italy. Unlike the more widely known brodetto from the Adriatic coast of the Marche, the Vastese version is distinguished by its use of a specific, locally sourced fish called *lucchetto* (also known as *paganello* or *fagiolino*), a small, silver fish that gives the broth its characteristic delicate flavor. The dish is built on a simple but potent base of local extra-virgin olive oil, garlic, peperoncino, and a generous amount of fresh tomatoes, often the sweet, oblong *pomodoro di Vasto* variety. A great version is defined by the freshness of the fish and the balance of the broth, which should be intensely savory but not overly spicy, allowing the natural sweetness of the seafood to shine. The stew is traditionally served over slices of toasted, rustic bread, which absorb the fragrant liquid. While the core recipe is fiercely protected, variations exist depending on the day's catch, with some cooks adding squid, scorpionfish, or prawns. For an authentic taste, diners are directed to Da Ferri in Vasto, a venue praised by the food guide *Where The Foodies Go* for its adherence to local tradition.