recipe box · Soups & Stews

Brodetto Veneziano (Pietro’s Fish Stew)

Name: Brodetto Veneziano (Pietro’s Fish Stew)
Yield: 2 · prep 10 minutes · cook 20 minutes
Ingredients: 6 large scallops, patted dry; ½ lb salmon, skin removed; ½ lb tilapia; 10–12 medium shrimp, shells removed; 6 clams & 6 mussels (optional); 1 tsp minced garlic; 1 cup white wine; 4 double-shots of Tabasco or hot pepperoncino; 1 cup tomato marinara sauce; Pepper & salt; Touch of oregano; Extra virgin olive oil; Butter

Picked this up from the chef at Sorriso in DC. It’s different than anything else I make, and I love it.

Serves 2 · prep 10 minutes · cook 20 minutes ·

Ingredients

Seafood

6 large scallops, patted dry
½ lb salmon, skin removed
½ lb tilapia
10–12 medium shrimp, shells removed
6 clams & 6 mussels (optional)

Everything else

1 tsp minced garlic
1 cup white wine
4 double-shots of Tabasco or hot pepperoncino
1 cup tomato marinara sauce
Pepper & salt
Touch of oregano
Extra virgin olive oil
Butter

Steps

Salt and pepper both sides of the seafood. Slice the fish in half and cut pieces in ½-in strips.
Heat up a large iron skillet on high heat. Ensure it is fully heated and then swirl in a little oil. Sear salmon and tilapia for about a minute on each side. Set aside.
Use a touch more oil and sear scallops and shrimp for about 30 seconds a side. Set aside.
Add a little butter to the pan, and drop in a teaspoon of minced garlic. Let that cook 10 seconds and then toss in the marinara, white wine and Tabasco and stir.
If clams and mussels, toss them in and cook for 5 minutes at a simmer.
Add the rest of the ingredients, bring back to a boil, turn down the heat, cover and simmer for 10–12 minutes. Serve with toasted slices of a baguette.