Brodetto alla Vastese

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, sea bass, or red snapper), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, sea bass, or red snapper), cut into chunks
• 500g (1.1 lb) mixed shellfish (such as mussels, clams, and shrimp), cleaned 500g (1.1 lb) mixed shellfish (such as mussels, clams, and shrimp), cleaned
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 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
• 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, 8g
• Protein: 38g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chili pepper. Sauté until the onion becomes translucent.
2. 2.
   Add the canned diced tomatoes, tomato paste, bay leaf, dried oregano, and dried thyme to the pot. Stir well to combine.
3. 3.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
4. 4.
   Gently add the mixed fish fillets and shellfish to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and the shellfish have opened.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Brodetto alla Vastese hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If certain fish varieties are not available, you can substitute with other firm white fish.
• Shellfish — Scrub the shellfish thoroughly under cold water to remove any dirt or sand. Discard any shellfish that do not close when tapped, as they may be spoiled.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew before adding the broth.
• Serve the Brodetto alla Vastese with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Brodetto alla Vastese in deep bowls, ensuring each serving has a generous amount of fish and shellfish. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic ceramic bowls to evoke the coastal charm of Vasto.