Brodetto – The Best Italian Fish and Seafood Stew
Brodetto or Italian Fish Stew is an Adriatic classic made with hake, monkfish, squid, prawns, and mussels in a rich tomato sauce.
Ingredients
- 2-3 fillets white fish mix of hake, cod, monkfish
- 5-6 scallops
- 1 cup prawns
- 1/2 cup cleaned mussels optional
- 1 onion medium size
- 3 cloves garlic
- 1 celery stalk
- 1 carrot medium size
- 2 anchovies jarred, in olive oil
- 400 g chopped tomatoes
- 1 tbsp tomato paste
- 250 ml white wine
- 1 tbsp balsamic vinegar
- 2-3 tsp sugar
- olive oil
Herbs and Spices
- 2 bay leaves
- 2 tsp oregano
- 2 tbsp parsley
- 1 tsp black pepper
- ½ - 1 tsp chili powder
- salt
Instructions
- In a large, wide pot, fry onions, anchovies, celery, and carrots in olive oil for 7 minutes without browning. Add garlic and cook for 1 minute.
- Pour in wine and water, then add chopped tomatoes, tomato paste, herbs, and sugar. Simmer for 20 minutes.
- Add whole fish fillets, season with salt and black pepper, and cook for 10 minutes.
- Add prawns and scallops, simmer for 5 minutes, then remove from heat.
- Squeeze in lemon juice, stir gently, and serve.