Brodetto is fish stew. There’s no simple way to dress that one up. Either you like fish, or you don’t. If you do, This is a decent recipe. If you don’t like fish, you’ll end up crying, alone, scared that others are having more fun than you.
And they are, because they are enjoying brodetto.
This recipe calls for pieces and bite sized morsels of fish, but if you were in Italy, you’d make the brodetto with the entire fish, head and all. You’d also cook it for hours on end instead of the 60-some minutes it took to create this dish in my tiny studio apartment kitchen. That was an easy choice for me to make, for as much as I like my fish (stewed or otherwise), I don’t believe I need my place smelling like the stew for the next three weeks.
Also, I replaced the fish with similar products I can find on the West Coast. So, no flounder, but halibut worked out well.
Onto the the recipe:
- 1/2 cup olive oil
- 2 yellow onions, sliced
- 1 shallot, minced
- 3 cloves garlic, finely chopped
- salt and pepper to taste
- 2 cups chopped tomatoes (canned works really well)
- 3 cups dry white wine (I used a sweeter resiling, but a Pinot Grigio would be preferable)
- 1 teaspoon sugar
- 1 lb monkfish, cut into larger than average bite sized morsels
- 1 lb halibut, cut into larger than average bite sized morsels
- 1 lb cod, cut into larger than average bite sized morsels
- 1 lb Jumbo Shrimp, peeled and deveined
- 1 lb mussels
- 1/4 cup white wine vinegar
- Chopped Italian Parsley
Pour olive oil in a stock pot over medium high heat. Just as it starts to smoke, add onions and shallots. Cook until translucent and juuuust starting to brown. Lower the heat to medium and add garlic. Cook until you can smell the garlic aroma.
Pour the tomatoes in with the onion and bring to a simmer. Cook for 10 minutes. Add the white wine and sugar and allow to cook for ten more minutes.
Place the fish in the pot and cook for 15 minutes. Add the shrimp and cook for 7 minutes. Place the mussels in a steamer and place over the stew. Cover well, steaming the mussels for an additional ten minutes.
Ladle stew into a serving bowl, placing a few of the cooked mussels on top. Sprinkle parseley on top of all and serve with bread.