Brodetto: Fish Soup

Total Time:
45 min
20 min
25 min

6 to 8 servings

  • 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
  • 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. Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine. Allow to come up to a simmer and then cook for 10 minutes. Add the Branzino by placing on top of the broth and very gently pushing the fish down. Allow to cook 5 minutes. 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. 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. Taste and season with salt and pepper. Carefully remove to serving platter and sprinkle parsley on top.

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Recipe courtesy of Alton Brown