Seafood Brodetto Recipe
crispy fish, mussels, clams, shrimp, Maryland crab, creamy polenta, spicy tomato broth
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Ingredients
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Seafood
Creamy Polenta
Spicy Tomato Broth
Method
Seafood Preparation
- 1
Prepare the Seafood
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the white fish fillets with salt and pepper. Add the fish fillets to the skillet and cook for about 3–4 minutes on each side until golden brown and crispy. Remove from skillet and set aside.
- 2
Cook the Shellfish
In the same skillet, add the mussels and clams. Pour in 1 cup of the spicy tomato broth. Cover and cook for about 5–7 minutes or until the shells open. Discard any that do not open.
- 3
Add Shrimp and Crab
Add the shrimp and Maryland crab to the skillet, cover, and cook for an additional 3–4 minutes until the shrimp turn pink and opaque.
Creamy Polenta Preparation
- 4
Cook the Polenta
In a saucepan, bring 600 ml of water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 30 minutes, stirring occasionally until thickened.
- 5
Finish the Polenta
Stir in the butter, grated Parmesan cheese, and salt until creamy. Set aside and keep warm.
Spicy Tomato Broth Preparation
- 6
Make the Broth
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and red chili flakes, sautéing until fragrant, about 1 minute.
- 7
Combine Ingredients
Add the canned diced tomatoes, vegetable broth, salt, black pepper, and chopped basil to the pot. Bring to a simmer and cook for about 15 minutes to allow flavors to meld.
Assembly
- 8
Plate the Dish
To serve, spoon a generous portion of creamy polenta into the center of each bowl. Top with the crispy fish, mussels, clams, shrimp, and crab. Ladle the spicy tomato broth over the seafood and garnish with additional fresh basil if desired.