Brodetto: Fish Soup Recipe

Name: Brodetto: Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 6 celery stalks with leaves cleaned chopped in to 1/2-iinch pieces; 5 small spring onions with green tops white and green part sliced 1/4-inch thick; 2 sprigs marjoram; 2 sprigs parsley; 2 sprigs thyme; 4 medium size garlic clove smashed; 3 tablespoons balsamic vinegar; 2 dozen cherry tomatoes, cut in half; 2 peperoncino cut in half; 1 (16-ounce) can whole plum tomatoes lightly crush with your hands; 3/4 pound cuttlefish cleaned and sliced 1-inch thick; 3 cups dry white wine; 2 (1 1/2 to 2 pound) Branzino, sea bass or stripped bass, head and tail on, gutted and scaled, cut in half across the mid section.; 1 dozen mussels, scrubbed; 6 razor clams; 6 whole langoustine; 6 head on large shrimp whole; 1/2 pound squid cleaned and sliced 1/2-inch thick; Salt and pepper, to taste; 1 bunch Italian parsley, finely chopped to yield 1/4 cup

Servings: persons

4 tablespoons extra virgin olive oil
6 celery stalks with leaves cleaned chopped in to 1/2-iinch pieces
5 small spring onions with green tops white and green part sliced 1/4-inch thick
2 sprigs marjoram
2 sprigs parsley
2 sprigs thyme
4 medium size garlic clove smashed
3 tablespoons balsamic vinegar
2 dozen cherry tomatoes, cut in half
2 peperoncino cut in half
1 (16-ounce) can whole plum tomatoes lightly crush with your hands
3/4 pound cuttlefish cleaned and sliced 1-inch thick
3 cups dry white wine
2 (1 1/2 to 2 pound) Branzino, sea bass or stripped bass, head and tail on, gutted and scaled, cut in half across the mid section.
1 dozen mussels, scrubbed
6 razor clams
6 whole langoustine
6 head on large shrimp whole
1/2 pound squid cleaned and sliced 1/2-inch thick
Salt and pepper, to taste
1 bunch Italian parsley, finely chopped to yield 1/4 cup

1
In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic saute until onions begin to become transparent about 5 minutes.
2
Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
3
Allow to come up to a simmer and then cook for 10 minutes.
4
Add the Branzino by placing on top of the broth and very gently pushing the fish down.
5
Allow to cook 5 minutes.
6
Add the mussels, razor clams, langoustine, 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.
7
Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and langoustine shrimp and squid are cooked through.
8
Taste and season with salt and pepper.
9
Carefully remove to serving platter and sprinkle parsley on top.

1522

kcal

Calories

Fat

Carbs

297

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 6 celery stalks with leaves cleaned chopped in to 1/2-iinch pieces, 5 small spring onions with green tops white and green part sliced 1/4-inch thick, 2 sprigs marjoram, and more.

Yes, Brodetto: Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brodetto: Fish Soup

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