Best Seafood Brodetto Recipes

White Seafood Brodetto image

Provided by Food Network Kitchen

Time 55m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds swordfish, dark spots trimmed, cut into 1 1/2-inch cubes
Kosher salt
All-purpose flour, for dredging
5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 large onion, sliced
1 teaspoon red pepper flakes
3/4 cup dry white wine
1 pound manila clams (about 24), scrubbed
1 pound large shrimp, peeled and deveined
1 pound small calamari, tentacles separated, bodies sliced into rings
3 tablespoons unsalted butter
1/2 cup chopped fresh parsley
3 tablespoons white wine vinegar or fresh lemon juice
Grilled or toasted crusty bread, for serving

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.

SEAFOOD BRODETTO image

Categories Fish

Number Of Ingredients 13

¼ cup extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8-ounce can of tomato sauce
1/6 cup vinegar
1 cup white wine
1 cup boiling water
1 tablespoons tomato paste
1 tablespoon fresh parsley
Salt and pepper to taste
½ pound tilapia, cut into 1 inch pieces
½ pound scallops
½ pound shrimp

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.

WHITE SEAFOOD BRODETTO image

Categories Fish

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds swordfish, dark spots trimmed, cut into 1 1/2-inch cubes
Kosher salt
All-purpose flour, for dredging
5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 large onion, sliced
1 teaspoon red pepper flakes
3/4 cup dry white wine
1 pound manila clams (about 24), scrubbed
1 pound large shrimp, peeled and deveined
1 pound small calamari, tentacles separated, bodies sliced into rings
3 tablespoons unsalted butter
1/2 cup chopped fresh parsley
3 tablespoons white wine vinegar or fresh lemon juice
Grilled or toasted crusty bread, for serving

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.