Brodetto - Italian Seafood Stew
Recipe:
1 T. Garlic Olive Oil
4 Cloves Minced Garlic
1 L. Chopped Onion
5 Vine Ripe Tomatoes - chopped
4 C. Clam Juice
2 C. Seafood Stock
1 T. Chopped Fresh Rosemary
2 T. Chopped Fresh Basil
3 Bay Leaves
1/2 C. White Wine
Juice of one lemon
1 t. kosher salt
1 lb. Cod Filets
1 T. Olive Oil
8 Large Prawns
1 lb. Clams - scrubbed and rinsed
1 lb. Mussels - scrubbed and rinsed
1 lemon quartered and 1 T. Chopped Italian Parsley for garnish
In a large saucepan, heat garlic olive oil over medium heat. Add the garlic and onion, sauté until translucent. Add tomatoes and continue to sauté for 10 minutes or until liquid has evaporated.
Pour clam juice and fish stock into cooked vegetable mixture. Add basil, rosemary and bay leaves. Let simmer for 20 minutes. Add white wine and lemon juice, continue to simmer while preparing cod filets.
In a medium sauté pan, heat olive oil over medium heat. Salt and pepper cod filets. Then sear for 2 minutes on each side. Cover and set aside.
Add clams and mussels to the vegetable stock, cook until clams and mussels have opened (about 2 minutes). Discard any that do not open. Then add in shrimp and cook until the shrimp are pink (about 3 minutes).
To plate, place cod filet in low pasta bowl, then spoon seafood stew over filets. Garnish with chopped Italian parsley and serve with a lemon wedge and crusty Italian bread.
Wine Pairing - Rich Malbec or Chianti
