Bowl of Italian Brodetto
(click to enlarge)

Fish Soup Brodetto


Italy, Romagna   -   Brodetto
Serves:
Effort:
Sched:
DoAhead:  		 16 cups
***
1-1/4 hrs
Yes		 The correct seafood for this soup is whatever you've got. It has long been made by Romagna fishermen's wives out of whatever didn't sell that day.
There are countless variations, but all agree that Tomatoes, Olive Oil, and Wine must be major ingredients. This is a substantial soup, so if you're looking for a light fish soup, this isn't it. This recipe is based on one more than 100 years old. Also see Comments.




3-1/2
1-1/4
1-1/4
2
6
1/4
1/2
5
1/2
1/2
------

#
#
#
cl
in
c
c
c
T
t
---
Seafood, mixed (1)  
Tomatoes
Onion
Garlic
Lemon Zest strip
Wine Vinegar, red
Olive Oil ExtV
Wine, Dry White
Salt
Pepper
-- Garnish
Parsley
Prep   -   (30 min)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
  2. Cut FISH into largish chunks. Mussel and clam meat can be left whole (unless very large). Shrimp can be left whole or cut in half, depending on size. If making ahead, this step can be delayed until the hour before serving, as can the next step.
  3. Cut squid, octopus, and cuttlefish (use small ones) into convenient size pieces (they will shrink a lot, so not too small). Hold these separately as they need longer cooking than the fish.
  4. Chop ONION fine.
  5. Crush GARLIC and chop fine.
  6. Peel strips of LEMON ZEST.
  7. Chop PARSLEY for garnish, if used.
Run   -   (2 hr))
  1. In 3-1/2 qt sauté pan, heat Vinegar until bubbling well. Stir in Onions and bring back to a boil, then turn to a simmer, covered, for 15 minutes or until onions are soft. Stir now and then and checking if needing liquid. When Onions are soft, uncover and simmer until all liquid is gone.
  2. Stir in Olive Oil, Salt and Pepper. Fry over moderate heat, stirring often, until Onions are golden.
  3. Stir in Lemon Zest and Garlic. Fry stirring about 1 minute.
  4. Stir in Tomatoes. Bring to a light boil until thickened, but not nearly dry.
  5. Stir in Wine. Bring to a boil for long enough tor reduce the volume by about 1/3.
  6. At this point the Soup Base can be cooled and refrigerated until near serving time.
  7. In a 5 quart pot, bring the Soup Base up to a simmer. Stir in Shellfish that toughen (squid, octopus, cuttlefish, etc.) and simmer until tender, about 20 minutes.
  8. Be prepared to adjust liquid with boiling water if needed - but this soup should be pretty crowded, even more crowded than in the photo example is OK.
  9. Stir in Fish and non-toughening Shellfish (clams, mussels, shrimp, sea cucumbers, etc.), bring just to a boil, cover and simmer until thickest pieces are cooked through, 5 minutes or just a little more.
  10. Serve hot, garnished with Parsley if desired.
NOTES:

  1. Seafood:

      Weight is for fish pieces without heads, bones or fins. Include in this weight shrimp, clams, mussels, squid, and/or octopus (use small ones), and whatever have you. Select fish that hold together reasonably well with wet cooking. For details see our Varieties of Fish page (very large page). For Shellfish, I buy from the Asian markets, frozen and packed in plastic bags: small clam meats, small mussel meats, tiny cuttlefish, tiny octopi, shrimp, etc.

  2. Comments:

      Many photos show Brodetto with shell-on shrimp, in-the-shell clams and mussels, etc. This makes a fine display for a restaurant presentation, or an intimate dinner for two, but makes no sense whatever for buffet service. Since I target most of my recipes to casual dining or buffet service, I use everything shelled. The 100 year old pattern recipe gives no indication ingredients are "shell on".
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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