Fish Soup - {Brodetto}

Recipe Ingredients

4 tablespoons	60ml	Extra-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	45ml	Balsamic vinegar
2		Cherry tomatoes - cut in half
2		Peperoncino - cut in half
1		Whole plum tomatoes - (16 oz) - lightly crushed
3/4 lb	340g / 11oz	Cuttlefish - cleaned, and
		Sliced 1" thick
3 cups	711ml	Dry 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 / 8oz	Squid - cleaned, and
		Sliced 1/2" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Finely-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.

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

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