Fish Brodetto is a typical Italian dish, a symbol of the Adriatic maritime tradition. The brodetto originated as a humble fisherman’s dish, typical of the regions Veneto, Emilia Romagna, Abruzzo, and Marche, and is also found in Croatian cuisine. Each area has its version that varies according to the season, but generally, the fish brodetto must have at least 9-10 types of fish. Furthermore, every Adriatic port has its recipe. I recommend this recipe that might seem very laborious at first glance but is not, as it is a dish that cooks very quickly and is really delicious and rich in flavors and aromas that should be prepared at least once in a lifetime.
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- Difficulty: Easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 cuttlefish
- 1 squid
- 1 calamari
- 8 shrimps
- 2 prawns
- 6 red shrimps
- 4 scampi
- 1 scorpionfish
- 1 sea gurnard
- 1.75 lbs mussels
- 1 carrot
- 1 stalk celery
- 1 onion
- 1 bunch parsley
- to taste salt
- to taste pepper
- 4 tbsps extra virgin olive oil
Tools
- 1 Pot
- 2 Pans
Steps
Remove the heads from the shrimps, prawns, and scampi, excluding the red shrimps. Remove the eyes and set aside. Remove the black line and rinse under running water. Let drain.
Clean the calamari, squid, and cuttlefish, wash them well, and cut them into strips about 0.4 inches thick. Let them drain.
Fillet the scorpionfish and sea gurnard.
In a large pot, add the heads and bones of the fish, also add the heads of the shrimps and scampi. Drizzle with oil and toast over high heat.
Meanwhile, wash and roughly chop the celery, carrot, and half an onion. Add them to the broth and sauté, add water to cover everything. Cook for 2 hours or until the liquid has reduced by half.Clean the mussels and soak them in cold water with a handful of salt for 30 minutes.
Drain them and place in a large pot.
Cover with a lid and open them.
Remove from heat and let cool.
Remove some shells and strain the liquid through a fine sieve.
When the broth is ready, add the cooking liquid from the mussels and adjust the salt if necessary.In a large pan, add the remaining half onion, chopped, and the oil.
Fry over low heat and add the mollusks.
Add 3-4 ladles of strained broth, cover with a lid, and cook for 15 minutes.
If necessary, add another ladle of broth; it must not dry up.Add the fish fillets and another ladle of broth.
Cook for 10 minutes without stirring but shaking the pan occasionally.
Finally, add the shellfish, two more ladles of broth, and the mussels.
Cover and cook for 5 minutes.Meanwhile, chop the parsley and toast the bread.
Remove from heat and plate, decorating with parsley and a drizzle of raw oil.
Serve immediately accompanied by the toasted bread.
Tips
The brodetto should not be stirred with a spoon to avoid breaking the fish; gently shake the pan instead.
The brodetto should not be stirred with a spoon to avoid breaking the fish; gently shake the pan instead.
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