Fish Soup - {Brodetto}

By á-170456

Ingredients

• 4 tablespoons extra-virgin olive oil
• 6 celery stalks with leaves cleaned, and chopped into 1/2" pieces
• 5 small spring onions with green tops --sliced 1/4" thick
• 2 sprigs marjoram
• 2 sprigs parsley
• 2 sprigs thyme
• 4 medium garlic cloves smashed
• 3 tablespoons balsamic vinegar
• 2 dozen cherry tomatoes cut in half
• 2 peperoncino cut in half
• 1 can whole plum tomatoes - (16 oz) lightly crushed
• 3/4 pound cuttlefish cleaned, and sliced 1" thick
• 3 cups dry white wine
• 2 sea or stripped bass - (1 1/2 to 2 lbs) head and tail on, gutted, scaled, and halved across middle
• 1 dozen mussels scrubbed
• 6 razor clams
• 6 whole langoustine
• 6 whole head-on large shrimp
• 1/2 pound squid cleaned, and sliced 1/2" thick
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup finely-chopped Italian parsley

Details

Servings 6

Preparation

Step 1

In a large stock pot over medium-high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauté 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 (sea or stripped bass) 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.

This recipe yields 6 to 8 servings.