Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 1 cup chopped fresh parsley
- red pepper flakes to taste
- 1 (28 ounce) can whole peeled tomatoes, mashed
- 1 ½ pounds red snapper fillets, cut into 2 inch pieces
- ½ cup white vinegar
- salt and ground black pepper to taste
- 3 cups fish stock
- 1 pound clams in shell, scrubbed
- ½ pound medium shrimp, with shells
- 6 (3/4 inch thick) slices Italian bread, toasted
Instructions
- 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.
Prep Time: 35 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 6