Best Seafood Brodetto Recipes

WHITE SEAFOOD BRODETTO

Steps:

• Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate.
• Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes.
• Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.

SEAFOOD BRODETTO

Steps:

• In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic and cook for about 3 to 4 minutes or until the onion is translucent. To the pot, add the tomato sauce, vinegar, wine, water, tomato paste, and parsley. Adjust seasonings with salt and pepper. Let the mixture come to a boil to burn off the alcohol from the wine. Return to a simmer, cover, and cook about 30 minutes. Add the fish, followed by the scallops and shrimp. Cover and continue to simmer for another 30 minutes. If you are using pre-cooked shrimp, don't add the shrimp until the last 5 minutes or so. You want the shrimp to meld with the other flavors, but not overcook. Serve hot.

WHITE SEAFOOD BRODETTO

Steps:

• Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate. Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes. Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.