Ischia… Paese Mio Recipe

Prepare seafood

Rinse clams under cold water and discard any that remain open. Pat fish, shrimp, and calamari dry with paper towels. Cut fish into 2-inch pieces and set all seafood on a platter in the refrigerator until needed.

Sauté aromatics

Heat 3 tablespoons extra-virgin olive oil in a wide, heavy-bottomed skillet or saucepan over medium heat. Add the sliced garlic and chopped shallot and cook, stirring, until fragrant and the shallot is translucent (about 2–3 minutes). Take care not to brown the garlic.

Deglaze and build the base

Pour in the 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half (2 minutes). Add the chopped tomatoes (or crushed canned tomatoes), 2 cups fish stock, capers, olives, smoked paprika and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Simmer to concentrate flavors

Reduce heat to low and simmer the tomato-fish stock base uncovered for 10 minutes to concentrate flavors. Taste and season with about 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; reserve the remainder to adjust later after adding seafood.

Cook the clams

Increase heat to medium-high, add the cleaned clams, and cover the pot. Steam for 3–5 minutes until most clams have opened. Remove any clams that do not open. Using a slotted spoon, remove opened clams to a bowl but keep the juices in the pot (these add flavor).

Add fish and shellfish

Gently add the fish pieces, shrimp, and calamari to the simmering broth. Spoon the broth over the seafood, cover, and cook for 4–6 minutes until fish is opaque, shrimp are pink and firm, and calamari is tender. Avoid overcooking; fish should flake easily but still be moist.

Finish and adjust seasoning

Return the cooked clams (and any accumulated juices) to the pot. Stir in the chopped parsley and torn basil leaves. Taste and adjust seasoning with the remaining sea salt and freshly ground black pepper as needed. If the stew is too acidic, add a small pinch of sugar (optional).

Rest briefly

Turn off the heat and let the brodetto rest, covered, for 2 minutes to allow flavors to meld.

While the broth simmers (during the 10-minute concentrate step), preheat a grill pan or broiler. Brush the bread slices lightly with 2 tablespoons extra-virgin olive oil and grill or broil until crisp and golden on both sides (1–2 minutes per side under a broiler or 2–3 minutes per side on a hot grill pan). If using, sprinkle grated Pecorino or Parmesan on top immediately after toasting so it melts slightly.

To serve, ladle the brodetto into shallow bowls over or alongside the toasted bread. Garnish each bowl with extra chopped parsley, a few torn basil leaves, and a lemon wedge for squeezing over the stew.