Prep Time:
35 mins
Cook Time:
45 mins
Total Time:
1 hr 20 mins
Servings:
6
Ingredients
Directions
Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.
Cook's Notes:
You can use 2 ½ to 3 pounds of any mixed fish; swordfish, squid, red snapper, shrimp, clams, mussels, and lobster. Clean the clams and mussels well and put them into the stew whole (discarding any that don't open after cooking). When I make brodetto for a large group, I cook the whole lobster in the stew, then remove the meat from the tail, chop it, and put it back in the stew. I put the whole remaining lobster shell on top for presentation.
Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.
Nutrition Facts (per serving)
| 395 | Calories |
| 7g | Fat |
| 32g | Carbs |
| 48g | Protein |
