Silvia Colloca's brodetto
Prep
10m
Cook
50m
serves
6
Silvia Colloca's brodetto
Ingredients (13)
- 1⁄4 cup (60ml) extra virgin olive oil
- 2 eschalots, thinly sliced
- 1 red chilli, chopped
- 6 flat-leaf parsley stalks, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups (500ml) good-quality fish stock
- 3 x 400g can cherry tomatoes
- 600g firm white fish fillets, cut into 4 pieces
- 12 tiger prawns, peeled, deveined, tails intact
- 500g pot-ready mussels
- 500g pot-ready vongole
- 150ml white wine
- flat-leaf parsley leaves and grilled sourdough, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Heat the olive oil in a large heavy-based saucepan over medium-high heat. Add the eschalots, chilli, celery and parsley stalks, and cook for 3–4 minutes to soften, stirring occasionally. Add the garlic and cook for a further minute until fragrant.
-
2.Pour in the fish stock and tomatoes and season. Bring to the boil, then reduce the heat to medium- low and simmer gently for 35–40 minutes to develop the flavour. Season to taste.
-
3.Add the fish pieces and cook for 3 minutes. Add the prawns and simmer for another 2 minutes or until cooked through.
-
4.Meanwhile, heat a saucepan over high heat. Add the mussels, vongole and wine. Cover and cook for 3–4 minutes until the shells open. Add to the brodetto.
-
5.Divide among serving bowls, garnish with parsley leaves and serve with grilled sourdough.
Reviews
Join the conversation
Log in Register