favorite Mediterranean-inspired seafood feast in a bowl
I confess ... I had the savory experience of
feasting on a seafood brodetto at a local Olive Garden restaurant and my taste buds shouted
"you must figure out how to make this". So guided by my sensory memories I
searched the Internet for similar recipes, then let my own taste buds guide me
to a seafood brodetto that is labeled "excellent" by numerous guests that have
joined me at the dinner table with this surprise.
Prep time about 15 minutes. Cook time about
Ingredients: (serves 6)
3 tbsp olive oil
1 medium sized yellow onion, diced
2 cloves garlic, thin sliced
1 28 ounce can of plum tomatoes, tomatoes sliced
1/4 tsp crushed red pepper
flakes (no more)
1/2 cup white wine
1/4 tsp crushed red peppers, no more!
1 lb flounder or haddock or cod fish or other firm mild white
1 lb bay scallops or large shrimp peeled and de-deviened (or
1/2 lb of each)
1 six ounce can chopped clams, drained
2 tbsp fresh basil leaves, chopped, or 1 tbsp dried basil
1/4 tsp ground black pepper
1 cup baby spinach (more is OK if you like)
large lemon wedges, one per serving
1. Heat the oil in a large stockpot over
medium-high heat. Add onion and saute, stirring occasionally, for 5 minutes.
Mince the garlic cloves and stir in. Cook briefly, then add tomatos, wine, red and black pepper, basil and bring to a boil.
2. Add the fish and scallops and/or shrimp and clams then lower the heat to
maintain a simmer.
Simmer, covered, until the fish is tender, about 20 minutes.
3. While the fish cooks, lightly toast slices of bread. Place a slice in each
shallow soup bowl.
4. Uncover the pot and add the spinach. Allow it to cook another 2 or 3 minutes,
then ladle the brodetto over the bread in each bowl.
Serve with a large fresh lemon wedge which is to be squeezed into the hot
brodetto, to individual tastes, in the bowls.
See it made on this
Mediterranean-Inspired Seafood Brodetto
-The perfect seafood lunch or dinner-