Copycat Olive Garden Fantastic Fish Brodetto Recipes
BRODETTO (FISH STEW) ANCONA-STYLE
Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States.
Provided by Jason
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
- Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
- Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 31.9 g, Cholesterol 125.2 mg, Fat 7.4 g, Fiber 4.9 g, Protein 48.3 g, SaturatedFat 1.4 g, Sodium 1005.6 mg, Sugar 7.3 g
EDUARDO GIURICI'S BRODETTO ALLA TRIESTINA (TRIESTE-STYLE FISH STEW)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the sea bass on a flat surface and cut it crosswise into one-and-one-half-inch pieces. Repeat with the striped bass. Set both fish aside.
- Cut the cleaned squid into one-inch lengths. Set aside.
- Cut each lobster tail crosswise into three or four pieces.
- Heat the oil in a very large casserole with a heavy bottom and, when it is hot and almost smoking, add the onions. Cook, stirring constantly, until the onions are golden brown, about 10 minutes. Take care not to burn.
- Arrange the pieces of sea bass, striped bass and lobster tails in the casserole. Cook, turning the pieces occasionally, over high heat about three minutes. Add the vinegar and stir. Cover and cook about one minute.
- Add the fish stock and bring to the simmer. Cover. Cook about five minutes.
- Add the marinara sauce and cover. Cook three minutes.
- Add the squid, salt and pepper to taste and partly cover. Let cook eight minutes.
- Add the shrimp, clams and mussels and cook five minutes longer, or just until the mussels and clams open. Serve with portions of polenta.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 4 grams, Sodium 1402 milligrams, Sugar 5 grams, TransFat 0 grams
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- Clean and gut the gurnard, fillet it and keep the head. Remove any bones in the fillets with a fish bone tweezer. Cut the sea bass and gurnard fillets into large slices.
- Using kitchen scissors, cut the tails and the side of the shells of the mantis shrimp eliminating any sharp edges. Shell the 4 scampi, 4 mantis shrimp and 4 king prawns, reserving the heads.
- Dilute the tomato paste with 1/2 cup vinegar, stirring well to obtain a smooth sauce. Chop the garlic cloves and one shallot and sauté with a bay leaf and 4 Tbsp. oil in a large saucepan. After 2-3 minutes add around 1/2 cup wine and let evaporate, then add the diluted tomato paste. Add 1 1/2 qt. hot vegetable broth, followed by the heads and shells previously set aside, along with the head of the gurnard and a few sprigs of parsley; cook over high heat for 5 minutes, then lower the flame and continue to cook for 20 minutes. Filter the broth through a conical strainer, mashing it with a spoon.
- Flour the sea bass and gurnard slices and brown in a pan with a little bit of oil for 1-2 minutes per side. Add salt at the end. Return the soup to the stove over low heat. Add the fish slices, the cuttlefish and the rest of the shellfish. After around 6-7 minutes, add the mussels and clams and cook for another 5 minutes. Serve the brodetto with toasted bread.
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