Skip to main content

Brodetto Marchigiano #VigiliaDiNatale #FishFridayFoodies


This month, the Fish Friday Foodies, with Karen of Karen's Kitchen Stories, is serving up a virtual La Vigilia which is short for La Vigilia di Natale. You can read more about that in my round-up I'm sharing for the event at the end of the week. But this is what I am offering as my fifth (seafood stew) course: Brodetto.


Brodetto was historically made by fishermen in Le Marche with the leftovers of their catch or damaged fish and so included many different types of fish and seafood.

Ingredients serves 6 to 8
  • 2 medium onions, finely chopped
  • 4 large garlic cloves, minced
  • 2 T olive oil
  • 1 red bell pepper, cored and diced
  • 2 California bay leaves
  • 6 C broth or stock (I use organic chicken stock)
  • 1 C clam juice
  • one 15-ounce can crushed tomatoes
  • one 15-ounce can tomato sauce
  • 1 C red wine
  • 1 T hot sauce or 1 t dried red pepper flakes
  • 1 pound wild caught large shrimp, peeled and deveined
  • 1 pound wild caught salmon, deboned and cubed
  • 1 pound squid, cleaned (I like a mixture of tubed - sliced - and tentacles)
  • 1 pound clams or mussels (for this pot, I couldn't find clams)
  • 1 T fresh oregano leaves, finely chopped
  • 1 C fresh parsley, chopped
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • Also needed: bread, for serving

Procedure

Heat olive oil in a large, heavy pot. Add in the garlic, onions, and bay leaves. Cook till aromatic, approximately 3 to 5 minutes. Stir in the red pepper and cook for another 2 minutes. Pour in the stock, clam juice, crushed tomatoes, tomato sauce, red wine, and hot sauce. Bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.


While stew is simmering, prep your seafood. Add the seafood to the pot, timing so that the ones that will take the longest to cook will be done around the same time as the ones that need to barely be blanched. Add in the mussels and cook until they open. Discard the mussels that don't open.

Discard bay leaves, then gently stir in parsley and oregano. Season to taste with salt and pepper. Serve brodetto immediately in large soup bowls with hunks of bread.


A note: If you want to save some time on the day you're serving this, you can make the broth the day before. Let cool completely, then refrigerate. Bring the broth to a simmer before adding the seafood.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur