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Fish Soup - {Brodetto} Recipe - Cooking Index

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Fish Soup - {Brodetto}

Type: Fish
Courses: Soup
Serves: 6 people

Recipe Ingredients

4 tablespoons 60mlExtra-virgin olive oil
6   Celery stalks with leaves - cleaned, and
  Chopped into 1/2" pieces
5   Spring onions with green tops --sliced 1/4 (small)
2 sections  Marjoram
2 sections  Parsley
2 sections  Thyme
4 sections  Garlic cloves - smashed (medium)
3 tablespoons 45mlBalsamic vinegar
2   Cherry tomatoes - cut in half
2   Peperoncino - cut in half
1   Whole plum tomatoes - (16 oz) - lightly crushed
3/4 lb 340g / 11ozCuttlefish - cleaned, and
  Sliced 1" thick
3 cups 711mlDry white wine
2   Sea or stripped bass - (1 1/2 to 2 lbs) - head and tail on,
  Gutted, scaled, and halved across middle
1   Mussels - scrubbed
6   Razor clams
6   Langoustine
6   Head-on large shrimp
1/2 lb 227g / 8ozSquid - cleaned, and
  Sliced 1/2" thick
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 36g / 1.3ozFinely-chopped Italian parsley

Recipe Instructions

In a large stock pot over medium-high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic saute 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 Branzino (sea or stripped 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, langoustine, 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 langoustine shrimp and squid are cooked through. Taste and season with salt and pepper. Carefully remove to serving platter and sprinkle parsley on top.

This recipe yields 6 to 8 servings.

MARIO EATS ITALY with Mario Batali - (Show # IT-1A04) - from the TV FOOD NETWORK


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