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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
Directions
Step 1
Heat olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until onion has softened and turned translucent, about 5 minutes.
Step 2
Stir in mashed tomatoes and cook for 15 minutes over medium heat. Add fish. Pour in vinegar or wine. Cook until liquid has almost evaporated, about 10 minutes; pour in fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
Step 3
Gently mix in clams. Cook until clams have opened (discard any that don't open), about 2 minutes, and then stir in shrimp. Cook until shrimp are pink, about 3 minutes.
Step 4
Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over bread and serve immediately.
Tips
You can use 2 1/2 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. 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 in the stew. I put the whole remaining lobster shell on top for presentation.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 7% |
| Cholesterol125mg | 42% |
| Sodium1006mg | 44% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber5g | 18% |
| Total Sugars7g | |
| Protein48g | |
| Vitamin C45mg | 226% |
| Calcium260mg | 20% |
| Iron15mg | 84% |
| Potassium1580mg | 34% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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