Mussel Brodetto Recipe 45

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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

BRODETTO (FISH STEW) ANCONA-STYLE



Brodetto (Fish Stew) Ancona-Style image

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

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 carrot, chopped
2 celery ribs, chopped
2 bay leaves
1 cup chopped fresh parsley
red pepper flakes to taste
1 (28 ounce) can whole peeled tomatoes, mashed
1 ½ pounds red snapper fillets, cut into 2 inch pieces
½ cup white vinegar
salt and ground black pepper to taste
3 cups fish stock
1 pound clams in shell, scrubbed
½ pound medium shrimp, with shells
6 (3/4 inch thick) slices Italian bread, toasted

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

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

STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)



Steamed Mussels Trieste Style (Lidia Bastianich) image

Make and share this Steamed Mussels Trieste Style (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Mussels

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

6 tablespoons extra virgin olive oil, plus
2 tablespoons extra virgin olive oil, for finishing
4 garlic cloves, crushed and peeled
1 -2 onion, cut into 1/4 inch slices (2 cups sliced)
4 bay leaves, preferably fresh
1/2 teaspoon coarse sea salt or 1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes (or perperoncino flakes)
1/2 cup white wine
3 lbs mussels, scrubbed, rinsed, and drained
1/4-1/2 cup dry breadcrumbs (made fresh)
3 tablespoons chopped fresh Italian parsley

Steps:

  • Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
  • Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
  • Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
  • Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
  • If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
  • As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
  • Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
  • Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
  • Serve with good crusty bread for mopping up the sauce.

Nutrition Facts : Calories 400.7, Fat 23.4, SaturatedFat 3.5, Cholesterol 63.7, Sodium 880.4, Carbohydrate 14.9, Fiber 0.6, Sugar 1.3, Protein 28.1

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.

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