fish-brodetto

Fish Brodetto

3 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
MUSHY1127
Recipe by  MUSHY1127

“A delicious Venetian fish stew. A very hearty, robust meal in one.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.

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Reviews (3)

Rate This Recipe
Caroline C
15

Caroline C

I scaled this down to 4 servings. Half a cup of balsamic was WAY too much, and I even used white balsamic which is much more mellow-tasting. A cup and a half of red wine was also excessive, but I had to add it to dilute the overwhelming taste of vinegar. I have to admit, the broth turned out pretty well with a few minor adjustments, but there was just too much of it. I made this with sole, cod and shrimp.

moxymommy
12

moxymommy

Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp, tilapia, and little neck clams in place of the sole and lobster because they were freshest at my fish market, otherwise followed exactly.) It's nice served over a big scoop of homemade polenta.

MEF127
6

MEF127

I agree with Caroline C the vinegar does need to be cut back. This recipe makes a huge pot of stew it was more than enough for 8 people. Very taste after a few adjustments.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 12.6 g
  • 4%
  • Protein
  • 33.9 g
  • 68%
  • Cholesterol
  • 167 mg
  • 56%
  • Sodium
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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