Brodetto alla Termolese

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 500g (1.1 lb) clams, scrubbed 500g (1.1 lb) clams, scrubbed
• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes, white wine, and fish or vegetable broth to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shrimp, mussels, clams, and squid to the pot. Stir gently to coat the seafood with the broth.
5. 5.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the seafood is cooked through and the shells of the mussels and clams have opened.
6. 6.
   Stir in the chopped parsley, basil, and thyme. Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the stew rest for a few minutes before serving.
8. 8.
   Ladle the Brodetto alla Termolese into bowls and serve hot with crusty bread on the side.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Cook them just until they turn pink and opaque.
• Mussels and Clams — Discard any mussels or clams that do not open after cooking, as they may be spoiled.
• Squid — To ensure tender squid, either cook it quickly over high heat or simmer it for a longer time until tender.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Serve the Brodetto alla Termolese with a squeeze of fresh lemon juice for a burst of acidity.
• Use the freshest seafood available to enhance the flavors of the stew.
• If you prefer a thicker broth, you can add a tablespoon of tomato paste to the stew.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Brodetto alla Termolese in individual bowls, making sure to include a generous amount of seafood in each serving. Garnish with additional fresh herbs, such as parsley or basil, for a pop of color. Serve with crusty bread on the side to soak up the flavorful broth.

Presentation advice

To present the Brodetto alla Termolese beautifully, arrange the seafood on top of the stew, allowing the vibrant colors to shine through. Drizzle a little extra olive oil over the stew for a glossy finish. Serve in colorful ceramic bowls to add a touch of elegance to the presentation.