BRODETTO (FISH STEW) ANCONA-STYLE
Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States.
Provided by Jason
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 31.9 g, Cholesterol 125.2 mg, Fat 7.4 g, Fiber 4.9 g, Protein 48.3 g, SaturatedFat 1.4 g, Sodium 1005.6 mg, Sugar 7.3 g
WHITE SEAFOOD BRODETTO
Provided by Food Network Kitchen
Time 55m
Yield 6 servings
Number Of Ingredients 15
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.
SAVOURY ITALIAN FISH SOUP (BRODETTO)
An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca
Provided by Izzy Knight
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
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.
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.
Nutrition Facts : Calories 337 calories, Carbohydrate 12.6 g, Cholesterol 167.4 mg, Fat 9.1 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1.4 g, Sodium 465.9 mg, Sugar 7.2 g
CLAMS IN BROTH
Provided by Michael Schlow
Categories Garlic Herb Shellfish Backyard BBQ Seafood Clam Grill/Barbecue
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cook clams:
- In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
- While clams cook, grill bread:
- Preheat grill (high heat).
- Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
- When clams are cooked, stir in parsley. Serve clams with grilled bread.
CLAM BRODETTO
This bright, sassy soup is full of big flavors-garlic, peppers, and lemon-that team up to accent the briny clams. The dish is then tamed, just a bit, with velvety Controne beans, one of my favorite Italian beans. Goat Horn peppers are red, slim peppers that you can find in Spanish and Italian markets, or in some upscale grocery stores. The preparation of this soup is fairly straightforward, and once you start cooking, the dish moves quickly. Have all of your ingredients prepared and ready before you begin.
Yield serves 4
Number Of Ingredients 11
Steps:
- Pour the olive oil into a deep sauté pan over medium-high heat and add the Goat Horn pepper, chile flakes, and garlic. Sauté until soft but not colored. Add the white wine and cook until the alcohol evaporates, 2 to 3 minutes.
- Add the tomatoes and decrease the heat to a simmer. Cook for 8 to 10 minutes longer, until the mixture is thickened, then add the clams and beans and increase the heat. Cover immediately and cook over medium heat until the beans are heated through and the clams open, just a few minutes more. Discard any clams that don't open.
- Just before serving, add the lemon juice and parsley. Season to taste with salt and pepper and serve.
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BRODETTO DI PESCE (ADRIATIC-STYLE SEAFOOD STEW) RECIPE
From eatingwell.com
5/5 (1)Total Time 1 hr 15 minsCategory Healthy Stew RecipesCalories 334 per serving
- Cook oil, onion, celery, parsley, 3 cloves garlic and crushed red pepper in a large pot over medium-low heat, stirring occasionally, until the vegetables are very tender, about 15 minutes.
- Increase heat to medium-high and add wine; cook for 1 minute. Add oregano and bay leaves; cook for 30 seconds. Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.
- Add clams and mussels; cover and cook 5 minutes. Add squid, fish and the remaining 1/2 cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in lemon juice.
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