Brodetto - a seafood feast for Christmas

I took one of Silvia Colloca's recipes and adapted it to our family, so thank you to Silvia.  She is a wonderful Italian cook who lives in Australia.  This dish looks and tastes spectacular, and you can adapt it for more people. This is for 4 people.

 

What I love about the dish is that it is lighter than similar dishes like paella, and it is very relaxing to chat over mussels at Christmas and the cook does not get stressed.

 

You can make this over one day - but who wants all that work at Christmas!  Instead most of the work is done a day ahead and by the fishmonger, all I had to do on the day was heat up some sauce, chop some parsley, add a few bits and cook the mussels - all in all it took about 10 minutes.  Use a large flat bottom pot to cook the sauce in, one that goes to the table. 

 

Buy pot ready seafood and its a breeze, by that I mean mussels and pippies that have been prepared, with no bits hanging off them, and pre filleted snapper as well as prawns that have been peeled and deveined. You can vary the seafood, buy what is good and fresh and what you enjoy (calamari would be good).  I also think some saffron would be a nice addition if you are so inclined.  Do not overcook the seafood, a few minutes is all they need.

 

Brodetto

Rating: Moderate

DAY 1

Buy the seafood:

500g snapper fillets

12 pot ready prawns

4 green prawns with the shell on.  (for good looks)

400g pot ready mussels

400g pot ready pippies (or vongole)

1 bones and head of a large fish  - go early in the day when they are filleting fish and have these left over.  If the fishmonger has some prawn heads also get these.

 

Once home, cut the snapper fillets into large bite size pieces, and put everything into the fridge.

 

Make the stock:

To make the stock, sauté the bones and head of the fish (with the prawn shells if you have any), along with some chopped carrot, celery and parsley in some olive oil until the bones go white.

Then add 2 bay leaves, some peppercorns and a good pinch of salt. 

Top up with water until it covers the fish. 

Bring to the simmer.

Simmer for 20 minutes only.

Skim off any impurities during this time.

Strain through a colander, then through some muslin, or paper towel.

Set stock aside.  (Freeze any that is left over)

 

Make the sauce:

Sauté together until softened:

1/4 cup good olive oil

1 red onion, finely sliced.

1 red chili, chopped

1 stick celery chopped

1 carrot chopped

2 cloves garlic chopped.

 

Once these have softened, deglaze the pan with about 150 mls of white wine.

Add 2 cans of whole tomatoes, and 2 cans of fish stock.

Simmer until the sauce is thickened (about 30-40 mins)

Taste for seasoning and add extra salt and pepper if needed.

Once the sauce is ready put it into the fridge.

 

Note: some recipes make Brodetto as a soup, I do not!  The sauce should be lovely and thick.

DAY 2

Its a military operation!

1. Bring sauce to a simmer. 
2. Put a large pot on to heat for the Mussels etc.
3. Add the fish pieces and prawns to the sauce and cook through.
4.  Check seasoning.
5. At the same time, put the mussels into the pot along with a glass of white wine, put the lid onto the pot.
6. After 1 minute put the pippies into the same pot.
7. This should all take only 3 minutes to cook, so chop some parsley while this happens.
8. Once the mussels and pippies have opened their shells, put them on to the top of the fish and sauce, sprinkle with chopped parsley and serve.

I serve this with lemon wedges, sliced bread and a green salad.

 

----------------------------------