Brodetto Di Pesce Recipe
lobster tomato broth, clams, mussels, shrimp, calamari
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Ingredients
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Broth & Base
Seafood
Finishing & Garnish
Method
Broth & Base
- 1
Prepare lobster and aromatics
If using a live lobster, dispatch humanely and reserve shells and body for stock; remove meat from tail and claws, roughly chop and refrigerate. If using lobster tails, split shells and extract meat, reserve shells. Roughly break the shells into pieces.
- 2
Sweat vegetables
Heat 2 tablespoons extra-virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Build flavor
Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the lobster shells and cook another 2–3 minutes, turning to coat in the tomato paste.
- 4
Deglaze
Pour in the dry white wine to deglaze the pot, scraping up browned bits. Bring to a simmer and reduce by half, about 3–4 minutes.
- 5
Add tomatoes and stock
Add the crushed tomatoes, fish stock (or water), bay leaf, crushed red pepper flakes, 1/2 cup chopped parsley, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes to extract flavor from the shells and reduce slightly.
- 6
Strain broth
Carefully strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract as much liquid and flavor as possible. Discard solids. Return the strained broth to the pot and keep at a gentle simmer. Taste and adjust seasoning with salt and pepper.
Seafood
- 7
Prepare shellfish
While the broth simmers, thoroughly rinse the clams and mussels under cold water. Discard any with broken shells or that do not close when tapped. Pat shrimp dry and season lightly with a pinch of salt. Cut fish (if using) into 1-inch pieces and pat dry. Slice calamari into rings if not already prepared.
- 8
Cook clams and mussels
Bring the strained broth to a gentle simmer over medium heat. Add the clams and mussels, cover the pot, and steam until they open, about 5–7 minutes. Use a slotted spoon to transfer opened shellfish to a bowl; leave any unopened shells in the pot and discard if they remain closed after an additional minute.
- 9
Add firm seafood
Add the calamari rings and fish pieces (if using) to the simmering broth and cook 2–3 minutes until the calamari becomes opaque and tender and fish is just cooked through.
- 10
Finish with shrimp and lobster meat
Stir in the shrimp and chopped lobster meat and simmer 2–3 minutes until shrimp turn pink and are cooked through. Return the steamed clams and mussels to the pot to warm through for 1 minute.
Finishing & Garnish
- 11
Adjust seasoning and finish
Remove the pot from heat. Taste the brodetto and adjust salt, pepper, and red pepper flakes as desired. Stir in 2 teaspoons extra-virgin olive oil and the remaining chopped parsley to brighten the broth.
- 12