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
EDUARDO GIURICI'S BRODETTO ALLA TRIESTINA (TRIESTE-STYLE FISH STEW)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the sea bass on a flat surface and cut it crosswise into one-and-one-half-inch pieces. Repeat with the striped bass. Set both fish aside.
- Cut the cleaned squid into one-inch lengths. Set aside.
- Cut each lobster tail crosswise into three or four pieces.
- Heat the oil in a very large casserole with a heavy bottom and, when it is hot and almost smoking, add the onions. Cook, stirring constantly, until the onions are golden brown, about 10 minutes. Take care not to burn.
- Arrange the pieces of sea bass, striped bass and lobster tails in the casserole. Cook, turning the pieces occasionally, over high heat about three minutes. Add the vinegar and stir. Cover and cook about one minute.
- Add the fish stock and bring to the simmer. Cover. Cook about five minutes.
- Add the marinara sauce and cover. Cook three minutes.
- Add the squid, salt and pepper to taste and partly cover. Let cook eight minutes.
- Add the shrimp, clams and mussels and cook five minutes longer, or just until the mussels and clams open. Serve with portions of polenta.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 4 grams, Sodium 1402 milligrams, Sugar 5 grams, TransFat 0 grams
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
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.
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