Mussel Brodetto Recipes

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SAVOURY ITALIAN FISH SOUP (BRODETTO)



Savoury Italian Fish Soup (Brodetto) image

An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca

Provided by Izzy Knight

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

4 tablespoons extra virgin olive oil
6 stalks celery & leaves, cleaned chopped in to 1/2 inch pieces
5 small spring onions, with green tops white and green part sliced 1/4 i thick
2 sprigs marjoram
2 sprigs parsley
2 sprigs thyme
4 cloves garlic, smashed
3 tablespoons balsamic vinegar
24 cherry tomatoes, cut in half
2 pepperoncini peppers, cut in half
1 (16 ounce) can plum tomatoes, lightly crush with your hands
3/4 lb cuttlefish, cleaned and sliced 1 inch thick
3 cups dry white wine
2 (1 3/4 lb) sea bass or 2 (1 3/4 lb) striped bass, head and tail on,gutted and scaled,cut in half across the mid section
12 mussels, scrubbed
6 razor clams
6 large shrimp, head on
1/2 lb squid, cleaned and sliced 1/2 inch thick
salt and pepper, to taste
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Steps:

  • In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
  • Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
  • Allow to come up to a simmer and then cook for 10 minutes.
  • Add the Bass by placing on top of the broth and very gently pushing the fish down.
  • Allow to cook 5 minutes.
  • Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
  • Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
  • Taste and season with salt and pepper.
  • Carefully remove to serving platter and sprinkle parsley on top.

MUSSEL BRODETTO RECIPE - (4/5)



MUSSEL BRODETTO Recipe - (4/5) image

Provided by jtoro_318

Number Of Ingredients 10

1/2 CUP EXTRA-VIRGIN OLIVE OIL FOR COOKING AND 2 TABLESPOONS FOR FINISHING
4 FAT CLOVES GARLIC, PEELED AND SMASHED
1/2 LARGE LEMON, CUT INTO VERY THIN HALF-MOON SLICES (3/4 CUP)
2 MEDIUM ONIONS, PEELED AND CUT INTO THIN HALF-MOON SLICES (ABOUT 2 CUPS)
1/2 TEASPOON SALT
3 POUNDS MUSSELS, RINSED AND SCRUBBED
1 CUP WHITE WINE
FRESHLY GROUND BLACK PEPPER TO TASTE
3 TABLESPOONS FINE DRY BREAD CRUMBS
6 TABLESPOONS CHOPPED PARSLEY

Steps:

  • Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat. After 2 or 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook stirring, for a minute or so until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden. Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan for 2 to 3 minutes or so, until wilted. Dump in all the mussels and immediately begin tossing them in the hot oil, lemon and onion, for a half a minute or so. Cover the pot and cook for a minute, shaking it often; uncover and pour in the wine, toss the mussels; add another 1/4 teaspoon salt and grinds of pepper, toss the mussels well and cover. Cook two minutes or so, until most of the mussels are opening and are still plump. Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley. Finally, turn off the heat and drizzle the 2 tablespoons of olive oil all over and toss, coating the mussels with the hot sauce. Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.

BRODETTO DI PESCE



Brodetto Di Pesce image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 18

3 pounds mussels, scrubbed and cleaned
1 cup white wine
1 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1/8 teaspoon chili-pepper flakes
1 teaspoon grated ginger
1 teaspoon cracked coriander seed
1 teaspoon grated orange rind
1 small white onion, minced
2 cups plum tomatoes, fresh or canned, peeled and seeded, with juice
1/2 cup minced marjoram leaves
1/4 cup minced thyme leaves
Salt and freshly ground pepper to taste
4 slices crusty country bread, 1 inch thick
1 pound squid, cleaned, heads separated and bodies cut into 1/4-inch rings
1/2 pound whitefish (like cod), cut into 1-inch chunks
1/2 pound red snapper, cut into 1-inch chunks

Steps:

  • Steam the mussels with the wine and water until opened, 3 to 5 minutes. Strain, reserve the broth and set the mussels aside to cool.
  • Warm 1 tablespoon of olive oil in a large saucepan over medium-low heat. Add one clove of garlic, chili-pepper flakes, ginger, coriander seed, orange rind and onion. Cook until the onion is translucent, about 5 minutes. Add the tomatoes, marjoram, thyme and the reserved mussel broth. Simmer for 20 minutes. Remove from heat and puree in a blender or food processor until smooth. Strain through a fine-mesh sieve into a clean saucepan. Add salt and pepper to taste. Simmer over medium-low heat.
  • Preheat the grill or broiler. Use the remaining olive oil to brush the bread on both sides. Cut the remaining garlic clove in half lengthwise and rub the bread on both sides. Grill or broil the bread until golden. Remove and set aside.
  • Add the squid, cod and snapper to the stew. Simmer for 3 minutes. Add the mussels and continue simmering for 3 more minutes. Place a piece of country bread in the bottom of each bowl, ladle the soup over it and serve immediately.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 7 grams, Protein 86 grams, SaturatedFat 4 grams, Sodium 1931 milligrams, Sugar 5 grams, TransFat 0 grams

EDUARDO GIURICI'S BRODETTO ALLA TRIESTINA (TRIESTE-STYLE FISH STEW)



Eduardo Giurici's brodetto alla triestina (Trieste-style fish stew) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds cleaned, whole sea bass, without the head, tail and fins
2 pounds cleaned, whole striped bass, without the head, tail and fins
3/4 pound cleaned, ready-to-cook squid
2 eight-ounce lobster tails in the shell
1/2 cup olive oil
2 cups finely chopped onions
1/2 cup redwine vinegar
4 cups fish stock (see recipe)
2 cups marinara sauce (see recipe)
Salt, if desired
Freshly ground pepper
6 medium-size shrimp, shelled and deveined
12 littleneck clams
14 mussels, scrubbed
Polenta (see recipe)

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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