Seafood Brodetto
Seafood Brodetto
Serves 6
Prep Time 10mins
Cook Time 50mins
Ingredients
- 1⁄4 cup (60ml) extra virgin olive oil
- 2 eschalots, thinly sliced
- 1 red chilli, chopped
- 6 flat-leaf parsley stalks, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups (500ml) good-quality fish stock
- 3 x 400g can cherry tomatoes
- 600g firm white fish fillets, cut into 4 pieces
- 12 tiger prawns, peeled, deveined, tails intact
- 500g pot-ready mussels
- 500g pot-ready vongole
- 150ml white wine
- flat-leaf parsley leaves and grilled sourdough, to serve
Method
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1. Heat the olive oil in a large heavy-based saucepan over medium-high heat. Add the eschalots, chilli, celery and parsley stalks, and cook for 3–4 minutes to soften, stirring occasionally. Add the garlic and cook for a further minute until fragrant.
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2. Pour in the fish stock and tomatoes and season. Bring to the boil, then reduce the heat to medium- low and simmer gently for 35–40 minutes to develop the flavour. Season to taste.
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3. Add the fish pieces and cook for 3 minutes. Add the prawns and simmer for another 2 minutes or until cooked through.
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4. Meanwhile, heat a saucepan over high heat. Add the mussels, vongole and wine. Cover and cook for 3–4 minutes until the shells open. Add to the brodetto.
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5. Divide among serving bowls, garnish with parsley leaves and serve with grilled sourdough.
