Brodetto Di Pesce Recipe
Scallops, Little Neck Clams, Bangs Island Mussels, Calamari, Saffron Tomato Broth, Chili, Roasted Fennel, Fingerling Potato
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Ingredients
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Seafood
Broth
Vegetables
Method
Preparation of Seafood
- 1
Clean the Seafood
Rinse the scallops, clams, mussels, and calamari under cold water. Remove any beards from the mussels and discard any clams or mussels that are open and do not close when tapped.
Roasting Fennel and Potatoes
- 2
Prepare Fennel and Potatoes
Preheat your oven to 200°C (400°F). Slice the fennel bulb into wedges and place on a baking tray with halved fingerling potatoes. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until golden and tender.
Making the Broth
- 3
- 4
Add Tomatoes and Spices
Stir in the crushed tomatoes, saffron threads, and chili flakes. Cook for another 5 minutes to combine the flavors.
- 5
Add Fish Stock
Pour in the fish stock, and bring the mixture to a gentle simmer. Season with salt and black pepper to taste.
Cooking the Seafood
- 6
