Brodetto di Pesce (Adriatic-Style Seafood Stew)

Brodetto di Pesce (Adriatic-Style Seafood Stew)

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From: EatingWell Magazine, November/December 2018

You will find versions of this hearty fish stew all along Italy's Adriatic coast. In Abruzzo, the stew is spiked with hot pepper and served with grilled or toasted bread to sop up the sauce. Be sure to find the freshest fish possible and serve with your favorite Italian wine.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup extra-virgin olive oil, plus more for serving
  • 1 medium yellow or red onion, finely diced
  • ⅓ cup finely diced celery
  • ⅓ cup finely chopped flat-leaf parsley, plus more for serving
  • 4 cloves garlic, lightly crushed, divided
  • ½ teaspoon crushed red pepper
  • ¾ cup dry white wine
  • 3 sprigs fresh oregano
  • 3 fresh bay leaves
  • 2½ cups clam juice or seafood stock, divided
  • 2 cups petite diced or crushed canned tomatoes
  • 2 pounds littleneck clams, scrubbed
  • 1 pound mussels, scrubbed
  • 1 pound cleaned squid tubes or tentacles, tubes cut into rings
  • 1 pound meaty white fish, such as cod, monkfish, rockfish, snapper or a combination, cut into 2-inch pieces
  • 2 tablespoons lemon juice
  • 8 diagonal slices whole-grain baguette ( ½ inch thick), plus more for serving

Preparation

  • Prep

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  1. Cook oil, onion, celery, parsley, 3 cloves garlic and crushed red pepper in a large pot over medium-low heat, stirring occasionally, until the vegetables are very tender, about 15 minutes.
  2. Increase heat to medium-high and add wine; cook for 1 minute. Add oregano and bay leaves; cook for 30 seconds. Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.
  3. Add clams and mussels; cover and cook 5 minutes. Add squid, fish and the remaining ½ cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in lemon juice.
  4. Meanwhile, preheat broiler to high.
  5. Place bread on a rimmed baking sheet and broil until lightly browned, 1 to 2 minutes. Immediately rub with the remaining garlic clove.
  6. Place one slice of bread in each of 8 shallow bowls and top with the stew. Serve with more oil, parsley and bread, if desired.

Nutrition information

  • Serving size: 1 cup stew and 1 slice bread
  • Per serving: 334 calories; 10 g fat(2 g sat); 2 g fiber; 26 g carbohydrates; 31 g protein; 53 mcg folate; 184 mg cholesterol; 4 g sugars; 0 g added sugars; 648 IU vitamin A; 25 mg vitamin C; 97 mg calcium; 5 mg iron; 770 mg sodium; 903 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1½ fat, 1 starch, 1 vegetable

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