Seafood Brodetto

Seafood Brodetto

Serves 6

Prep Time 10mins
Cook Time 50mins


  • 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


  • 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.
  • 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.
  • 3. Add the fish pieces and cook for 3 minutes. Add the prawns and simmer for another 2 minutes or until cooked through.
  • 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.

  • 5. Divide among serving bowls, garnish with parsley leaves and serve with grilled sourdough.

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