Brodetto (Fish Stew) Ancona-Style
Description
This Ancona-style brodetto (fish stew) recipe has a tangy tomato-based fish broth filled with fresh clams, shrimp, and fish. You can also add lobster.
Ingredients
•
1 tablespoon olive oil
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1 onion, chopped
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2 celery ribs, chopped
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1 carrot, chopped
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1 cup chopped fresh parsley
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3 cloves garlic, finely chopped
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2 bay leaves
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red pepper flakes to taste
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1 (28 ounce) can whole peeled tomatoes, mashed
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1 1/2 pounds red snapper fillets, cut into 2 inch pieces
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1/2 cup white vinegar
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3 cups fish stock
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1 pound clams in shell, scrubbed
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1/2 pound medium shrimp, with shells
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salt and ground black pepper to taste
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6 (3/4 inch thick) slices Italian bread, toasted
Directions
1
Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2
Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3
Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4
Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.