Brodetto alla Recanatese

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 500g mixed seafood (shrimp, mussels, clams, squid, firm white fish) 500g mixed seafood (shrimp, mussels, clams, squid, firm white fish)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 7g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Pour in the white wine and let it simmer for a few minutes until it reduces slightly.
3. 3.
   Add the fish or vegetable broth, diced tomatoes, tomato paste, white wine vinegar, bay leaf, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
4. 4.
   Bring the broth to a simmer and let it cook for about 20 minutes to allow the flavors to meld together.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Brodetto alla Recanatese hot, garnished with fresh parsley. Enjoy with crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and of high quality. Clean and devein the shrimp, scrub the mussels and clams, and clean the squid properly before adding them to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Use a variety of seafood to add depth of flavor to the dish.
• Serve the Brodetto alla Recanatese with a squeeze of fresh lemon juice for an extra burst of freshness.
• If you prefer a thicker broth, you can add a slurry of cornstarch and water to the stew and simmer for a few more minutes.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Brodetto alla Recanatese in individual bowls, making sure to include a generous amount of seafood in each serving. Place a slice of crusty bread on the side to soak up the flavorful broth. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Brodetto alla Recanatese in a rustic-style bowl, allowing the vibrant colors of the seafood and the rich tomato broth to shine through. Serve it with a side of crusty bread and a sprig of fresh parsley on top for an inviting and appetizing presentation.