Seafood Brodetto

A lot of recipes for fish soups and stews can trace their origins to the coastal areas of Italy where seafood reigns. One such dish is cioppino, the pride of many find California restaurants, which was derived from an fish soup called ciuppin, from the province of Liguria, an important fishing area on the Italian Riviera.

(Cookbooks from Italy describe ciuppin as a rustic relative of bouillabaisse — minus the saffron, Provencal herbs and Pernod.)

Another such seafood recipe that’s caught my fancy recently is brodetto. I had the Olive Garden’s version of it the other night and it very delicious. (Olive Garden describes it as scallops, shrimp and delicate tilapia with spinach and mushrooms simmered in a light white wine and marinara-saffron broth.) The stew was served with toasted ciabatta bread.

Almost all brodetto recipes feature a tomato base and a lot of seafood. Upon doing some research, I discovered one of the oldest recipes for brodetto comes from the Le Marche town of Ancona and calls for 13 different types of fish.

Here’s a brodetto, though not as elaborate as the Le Marche version, which I may have to try.

Seafood Brodetto
¼ cup extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8-ounce can of tomato sauce
1/6 cup vinegar
1 cup white wine
1 cup boiling water
1 tablespoons tomato paste
1 tablespoon fresh parsley
Salt and pepper to taste
½ pound tilapia, cut into 1 inch pieces
½ pound scallops
½ pound shrimp
In a large stockpot, heat the olive oil over medium heat.  Add the onions and garlic and cook for about 3 to 4 minutes or until the onion is translucent.
To the pot, add the tomato sauce, vinegar, wine, water, tomato paste, and parsley. Adjust seasonings with salt and pepper.  Let the mixture come to a boil to burn off the alcohol from the wine.  Return to a simmer, cover, and cook about 30 minutes.
Add the fish, followed by the scallops and shrimp.  Cover and continue to simmer for another 30 minutes.  If you are using pre-cooked shrimp, don’t add the shrimp until the last 5 minutes or so.  You want the shrimp to meld with the other flavors, but not overcook.  Serve hot.
Yield: Serves 3 to 4.

3 thoughts on “Seafood Brodetto

  1. My favorite sea food stew is the brodetto at Olive Garden. Guess it shows my Italian heritage . My ancestors came from Rapallo and Sestra Levant. I rate this stew as a 10 plus. Thank you for publishing a recipe that I may try at home.

    Cheryl

  2. I made this recipe, but added baby bella mushrooms, fresh spinach and a pinch of saffron. Instead of water I used vegetable stock and it was to die for! I will make this again and again! So easy too!

  3. I tried this recipe tonight for supper and it was great. I used the vegetable broth and it turned out very well. This is a very easy dish to make.

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