Hamburg Brodetto

Ingredients

In the Hamburg adaptation of Brodetto, we incorporate local ingredients such as smoked eel and pickled herring, which add a unique flavor profile to the dish. Additionally, the Hamburg version may include a wider variety of seafood, reflecting the region's rich maritime heritage. We alse have the original recipe for Brodetto, so you can check it out.

• 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sole), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sole), cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 200g (7 oz) smoked eel, sliced 200g (7 oz) smoked eel, sliced
• 200g (7 oz) pickled herring, chopped 200g (7 oz) pickled herring, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes and tomato paste to the pot, stirring well to combine. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the white wine and fish or vegetable broth, and bring to a simmer.
4. 4.
   Add the bay leaf, dried thyme, and paprika to the pot. Season with salt and pepper to taste.
5. 5.
   Gently place the fish chunks, shrimp, mussels, smoked eel, and pickled herring into the simmering broth. Cover the pot and let it cook for about 10-15 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Hamburg Brodetto hot, garnished with fresh parsley. Accompany with crusty bread or boiled potatoes, if desired.

Treat your ingredients with care...

• Smoked eel — If you can't find smoked eel, you can substitute it with smoked trout or smoked mackerel for a similar smoky flavor.
• Pickled herring — If pickled herring is not available, you can use pickled sardines or pickled anchovies as a substitute.

Tips & Tricks

• Use the freshest seafood available to enhance the flavors of the stew.
• Serve the Hamburg Brodetto with a squeeze of lemon juice for an extra burst of freshness.
• Adjust the spiciness by adding a pinch of chili flakes if desired.
• Allow the stew to rest for a few minutes before serving to allow the flavors to meld together.
• This dish tastes even better the next day, so consider making it in advance for a more intense flavor.

Serving advice

Serve the Hamburg Brodetto in deep bowls, allowing the rich broth to surround the seafood. Accompany it with slices of crusty bread or boiled potatoes to soak up the flavorful broth.

Presentation advice

Garnish the Hamburg Brodetto with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic ceramic bowls to enhance the cozy and comforting feel of the dish.