Seafood Stew di Rimini

Click to Enlarge	Seafood Stew di Rimini Italy - Brodetto di Rimini
	Serves Effort: Sched: DoAhead:	6 main *** 2-1/4 hrs Yes	A rich and flavorful seafood stew from Rimini. It's fairly easy to make. and has served very successfully as a main buffet dish (see Note-5). Time given does not include scaling and dismantling fish (see Note-5).

1-1/4
1-1/4
10
2
2
1/2
1/2
1/4
1
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1
5
1
2
2
1/2
5
1
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#
#
oz
c

c
t
t
T
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#
oz
#

T
t
c
T
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Fish (1)
Shellfish (2)
Onion
Tomatoes, canned
Parsley sprig
Olive Oil (3)
Salt
Pepper
Wine Vinegar
-- Stock
Fish Trimmings (4,5)
Onion
Tomatoes, ripe
Parsley Sprig
Olive Oil, pure
Salt
Water
Wine Vinegar
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Prep

Make the stock (see Note-5)
1. Chop ONIONS small.
2. Chop TOMATOES medium. Chop PARSLEY, mix.
3. Heat Oil in a deep saucepan and fry Onions, stirring until translucent.
4. Stir in Tomato mix. Fry stirring until tomatoes are very softened (15 minutes).
5. Stir in Fish Trimmings, Salt, Water and Vinegar. Simmer covered for about 40 minutes.
6. Strain, discarding all solids.
Meanwhile: cut FISH and SHELLFISH into pieces of the size you prefer. Keep separate.
Chop ONIONS small.
Chop canned TOMATOES medium, retaining all the juice.
Chop PARSLEY small.

Run

In a large coverable sauté pan or other suitable stovetop vessel, heat Oil and fry Onions stirring until translucent. Stir in the canned Tomatoes and simmer covered about 20 minutes.
Arrange the longer cooking Shellfish (usually all but shrimp) evenly over the Tomatoes and pat down a bit. Arrange Fish over the shellfish, then top with any fast cooking shellfish. Pat down just a bit.
Season with Salt and Pepper, then sprinkle with Vinegar. Bring back to a simmer, cover and keep barely simmering for 1/2 hour.
Sprinkle the Parsley over, then pour in the Stock without stirring. Bring back to a simmer.
Serve hot (see Note-6).

NOTES:

Fish: Weight is for cleaned boneless fish meat. If possible use a mix of different fish that stay firm enough for soup. For details see our Varieties of Fish page (very large page).
Shellfish: Use a mix of shrimp, clams, mussels, squid, octopus, cuttlefish sea snails, sea cucumber, etc. Some commercial mixes are good.
Olive Oil: I usually use 1/4 cup Extra Virgin and 1/4 cup Pure Olive Oil.
Fish Trimmings: This should be heads, bones and fins from fish known to make good stock. For details see our Varieties of Fish page (very large page).
Method:
- I have usually dismantled the fish, made plain stock and frozen the fish fillets days ahead. Since I have the plain stock I use 4 cups of that instead of 5 cups of water and cut the final time from 40 minutes to 10 minutes. The fish used to make the stock are not necessarily the same ones used in the stew.
- It is best to make this in a wide coverable pan so the seafood layer won't be too deep. I use a 3-1/2 quart stainless sauté pan for a whole recipe, a 5 quart for 1-1/2 recipes.
- The "layered" method should be followed carefully. It both reduces the attention needed in cooking and minimizes breaking up of the fish.
- If using as a buffet dish I carefully transfer the finished stew to a slow cooker for service. Once you've fried the onions you could actually make the whole thing in a slow cooker, but allow for longer time. Just give it a gentle stir before putting it out.
Serving: Traditionally this soup is served over slices of toasted Italian bread, but I prefer it without.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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