COPYCAT OLIVE GARDEN FANTASTIC FISH BRODETTO RECIPE
Simmer yourself a pot of this delicious bordetto fish stew recipe. It's rich in taste and has the same flavors from the Olive Garden original.
Provided by Recipes.net Team
Categories Stew
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat up half of your oil in a skillet over medium-high heat. Add your fish and sear evenly on all sides, no more than 5 minutes per side. Drain and set aside.
- Heat up the remaining olive oil in a soup pot over medium-high heat.
- Add the onion, garlic, spinach, chili flakes, and thyme. Saute until translucent.
- Add tomato paste and roast briefly.
- Deglaze with white wine and reduce briefly.
- Add the tomatoes and broth. Bring soup to a simmer and continue simmering until soup has reduced by half, roughly 20 minutes.
- Add the fish back. Stir to combine.
- Season to taste with salt and pepper. Adjust accordingly. Continue simmering for another 5 minutes.
- Sprinkle parmesan cheese on your soup and serve with a slice of crusty bread.
Nutrition Facts : Calories 209.00kcal, Carbohydrate 28.00g, Cholesterol 45.00mg, Fat 2.00g, Fiber 4.00g, Protein 22.00g, SaturatedFat 1.00g, ServingSize 8.00 people, Sodium 762.00mg, Sugar 3.00g
SALMON IN LEMON BRODETTO WITH PEA PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
- To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
- To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
- To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
BRODETTO (FISH STEW) ANCONA-STYLE
Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States.
Provided by Jason
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
- Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
- Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 31.9 g, Cholesterol 125.2 mg, Fat 7.4 g, Fiber 4.9 g, Protein 48.3 g, SaturatedFat 1.4 g, Sodium 1005.6 mg, Sugar 7.3 g
WHITE SEAFOOD BRODETTO
Provided by Food Network Kitchen
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate.
- Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes.
- Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.
SAVOURY ITALIAN FISH SOUP (BRODETTO)
An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca
Provided by Izzy Knight
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
- Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
- Allow to come up to a simmer and then cook for 10 minutes.
- Add the Bass by placing on top of the broth and very gently pushing the fish down.
- Allow to cook 5 minutes.
- Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
- Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
- Taste and season with salt and pepper.
- Carefully remove to serving platter and sprinkle parsley on top.
EDUARDO GIURICI'S BRODETTO ALLA TRIESTINA (TRIESTE-STYLE FISH STEW)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the sea bass on a flat surface and cut it crosswise into one-and-one-half-inch pieces. Repeat with the striped bass. Set both fish aside.
- Cut the cleaned squid into one-inch lengths. Set aside.
- Cut each lobster tail crosswise into three or four pieces.
- Heat the oil in a very large casserole with a heavy bottom and, when it is hot and almost smoking, add the onions. Cook, stirring constantly, until the onions are golden brown, about 10 minutes. Take care not to burn.
- Arrange the pieces of sea bass, striped bass and lobster tails in the casserole. Cook, turning the pieces occasionally, over high heat about three minutes. Add the vinegar and stir. Cover and cook about one minute.
- Add the fish stock and bring to the simmer. Cover. Cook about five minutes.
- Add the marinara sauce and cover. Cook three minutes.
- Add the squid, salt and pepper to taste and partly cover. Let cook eight minutes.
- Add the shrimp, clams and mussels and cook five minutes longer, or just until the mussels and clams open. Serve with portions of polenta.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 4 grams, Sodium 1402 milligrams, Sugar 5 grams, TransFat 0 grams
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BRODETTO DI PESCE (ADRIATIC-STYLE SEAFOOD STEW) - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 15 minsServings 8Calories 334 per serving
- Cook oil, onion, celery, parsley, 3 cloves garlic and crushed red pepper in a large pot over medium-low heat, stirring occasionally, until the vegetables are very tender, about 15 minutes.
- Increase heat to medium-high and add wine; cook for 1 minute. Add oregano and bay leaves; cook for 30 seconds. Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.
- Add clams and mussels; cover and cook 5 minutes. Add squid, fish and the remaining 1/2 cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in lemon juice.
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Servings 8Estimated Reading Time 2 minsCategory Main CourseTotal Time 1 hr 30 mins
- Clean and gut the gurnard, fillet it and keep the head. Remove any bones in the fillets with a fish bone tweezer. Cut the sea bass and gurnard fillets into large slices.
- Using kitchen scissors, cut the tails and the side of the shells of the mantis shrimp eliminating any sharp edges. Shell the 4 scampi, 4 mantis shrimp and 4 king prawns, reserving the heads.
- Dilute the tomato paste with 1/2 cup vinegar, stirring well to obtain a smooth sauce. Chop the garlic cloves and one shallot and sauté with a bay leaf and 4 Tbsp. oil in a large saucepan. After 2-3 minutes add around 1/2 cup wine and let evaporate, then add the diluted tomato paste. Add 1 1/2 qt. hot vegetable broth, followed by the heads and shells previously set aside, along with the head of the gurnard and a few sprigs of parsley; cook over high heat for 5 minutes, then lower the flame and continue to cook for 20 minutes. Filter the broth through a conical strainer, mashing it with a spoon.
- Flour the sea bass and gurnard slices and brown in a pan with a little bit of oil for 1-2 minutes per side. Add salt at the end. Return the soup to the stove over low heat. Add the fish slices, the cuttlefish and the rest of the shellfish. After around 6-7 minutes, add the mussels and clams and cook for another 5 minutes. Serve the brodetto with toasted bread.
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