Best Brodetto Recipes

BRODETTO (FISH STEW) ANCONA-STYLE

Steps:

• Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
• Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
• Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.

SAVOURY ITALIAN FISH SOUP (BRODETTO)

Steps:

• In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
• Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
• Allow to come up to a simmer and then cook for 10 minutes.
• Add the Bass by placing on top of the broth and very gently pushing the fish down.
• Allow to cook 5 minutes.
• Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
• Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
• Taste and season with salt and pepper.
• Carefully remove to serving platter and sprinkle parsley on top.

SALMON IN LEMON BRODETTO WITH PEA PUREE

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
• To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
• To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
• To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

WHITE SEAFOOD BRODETTO

Steps:

• Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate.
• Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes.
• Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.

FISH BRODETTO

Steps:

• Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
• Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.

BRODETTO

Steps:

• Melt butter in a large heavy-bottomed pot over medium-high heat. Add apple; cook for 1 minute. Add scallops, clams, and cider. Cover and cook until shells have opened, 3 to 4 minutes.
• Remove pot from heat and add parsley. Drizzle with olive oil and toss to combine. Serve immediately in a large serving dish, discarding any clams or scallops that have not opened.

BRODETTO DI PESCE

Steps:

• Steam the mussels with the wine and water until opened, 3 to 5 minutes. Strain, reserve the broth and set the mussels aside to cool.
• Warm 1 tablespoon of olive oil in a large saucepan over medium-low heat. Add one clove of garlic, chili-pepper flakes, ginger, coriander seed, orange rind and onion. Cook until the onion is translucent, about 5 minutes. Add the tomatoes, marjoram, thyme and the reserved mussel broth. Simmer for 20 minutes. Remove from heat and puree in a blender or food processor until smooth. Strain through a fine-mesh sieve into a clean saucepan. Add salt and pepper to taste. Simmer over medium-low heat.
• Preheat the grill or broiler. Use the remaining olive oil to brush the bread on both sides. Cut the remaining garlic clove in half lengthwise and rub the bread on both sides. Grill or broil the bread until golden. Remove and set aside.
• Add the squid, cod and snapper to the stew. Simmer for 3 minutes. Add the mussels and continue simmering for 3 more minutes. Place a piece of country bread in the bottom of each bowl, ladle the soup over it and serve immediately.

SALMON IN LEMON BRODETTO WITH PEA PUREE

Steps:

• To Make Lemon Bordetto
• Warm the olive oil in a medium saucepan over medium heat. Add the shallot and saute until tender, about 7 minutes.
• Add the lemon zest, juice and chicken broth.
• Bring to a simmer. Cover and keep warm. Add mint.
• To Make the Pea Puree
• Combine the peas, mint, garlic, salt and pepper in a food processor an d puree. With the machine running, add the olive oil in a steady drizzle.
• Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
• To Make the Salmon
• Heat olive oil in a heavy skillet over high temperature.
• Season the salmon with salt and pepper
• Sear the salmon on one side until a golden crust forms -- about 4-5 minutes. Flip the fish and continue cooking until medium-rare, about 2 minutes more.

FLUKE IN LEMON BRODETTO WITH SCALLOPS AND SQUASH

Steps:

• For the brodetto, cut the lemons in half and then into quarters, deseeding them as you go. Put them into the bowl of a food processor with the salt, pepper and sugar, and pulse to combine. You want them broken down but not completely puréed. Drizzle the olive oil into the mixture slowly, pulsing to emulsify the jam. Blend in the oregano and marjoram leaves.
• In a small pot set over medium heat, combine the chicken stock and wine. When it begins to simmer, add the lemon-oregano jam, and stir to combine. Lower heat, and keep warm.
• For the butternut squash, place a large sauté pan over medium-high heat, and swirl in the olive oil. When it begins to shimmer, add the squash, salt and pepper, and toss to combine. Cook, stirring occasionally, until they are browned, crisp and tender, approximately 7 minutes. Remove from the heat, stir in the marjoram leaves and set aside in a warm place.
• For the fluke, heat the olive oil in a large sauté pan set over high heat until it is nearly smoking. Meanwhile, season the fluke with salt and pepper, and dust one side of each fillet with flour. Cook the fillets flour-side down for approximately 4 minutes, until the skin is nicely crisp and brown and about 3/4 of the way cooked. Carefully turn the fillets with a wide spatula, and cook for an additional 2 or 3 minutes, until done. Remove from the oil, and drain quickly on paper towel.
• Meanwhile, turn the heat under the brodetto to high, and add the scallops to the liquid to heat through, approximately 2 minutes. Divide the scallops among four warmed bowls.
• Assemble the dishes. To the scallops add 1/4 of the squash and equal amounts of brodetto, and top with a fluke fillet. Sprinkle with the scallions, and serve immediately.

SEAFOOD BRODETTO

Steps:

• In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic and cook for about 3 to 4 minutes or until the onion is translucent. To the pot, add the tomato sauce, vinegar, wine, water, tomato paste, and parsley. Adjust seasonings with salt and pepper. Let the mixture come to a boil to burn off the alcohol from the wine. Return to a simmer, cover, and cook about 30 minutes. Add the fish, followed by the scallops and shrimp. Cover and continue to simmer for another 30 minutes. If you are using pre-cooked shrimp, don't add the shrimp until the last 5 minutes or so. You want the shrimp to meld with the other flavors, but not overcook. Serve hot.

MUSSEL BRODETTO RECIPE - (4/5)

Steps:

• Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat. After 2 or 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook stirring, for a minute or so until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden. Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan for 2 to 3 minutes or so, until wilted. Dump in all the mussels and immediately begin tossing them in the hot oil, lemon and onion, for a half a minute or so. Cover the pot and cook for a minute, shaking it often; uncover and pour in the wine, toss the mussels; add another 1/4 teaspoon salt and grinds of pepper, toss the mussels well and cover. Cook two minutes or so, until most of the mussels are opening and are still plump. Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley. Finally, turn off the heat and drizzle the 2 tablespoons of olive oil all over and toss, coating the mussels with the hot sauce. Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.

WHITE SEAFOOD BRODETTO

Steps:

• Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate. Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes. Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.

LEMON BRODETTO

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat.
• Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth.
• Bring to a simmer, and keep warm, covered, over low heat.

MUSSEL BRODETTO

Steps:

• Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat. After 2 or 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook stirring, for a minute or so until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden.
• Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan for 2 to 3 minutes or so, until wilted.
• Dump in all the mussels and immediately begin tossing them in the hot oil, lemon and onion, for a half a minute or so.
• Cover the pot and cook for a minute, shaking it often; uncover and pour in the wine, toss the mussels; add another 1/4 teaspoon salt and grinds of pepper, toss the mussels well and cover. Cook two minutes or so, until most of the mussels are opening and are still plump. Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley.
• Finally, turn off the heat and drizzle the 2 tablespoons of olive oil all over and toss, coating the mussels with the hot sauce.
• Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.