Phil’s Brodetto (Best Served over Mama’s Old Pasta Board)

To say Phil and Anna Maria’s home exuded warmth would be a major understatement. I was ready to move in. This is a family clearly made from good ingredients like cherished memories, mutual respect and love of good food. While there were two generations in the kitchen, Phil’s mom was there in spirit–a presence that Phil paid homage to by serving the brodetto and polenta on the board she often used to roll out dough for fresh pasta. It’s amazing how food can create vital connection between generations. Phil’s grandsons Lucas and Adam were clearly thinking of their great grandmother as they dug their forks into the middle of the table to grab a scoop of brodetto on a warm summer afternoon. What a delight.

You’ll find the recipe after the video

 

Brodetto, Italian Fish Stew

Ingredients:

  • 2 Sweet onions
  • ½ Cup celery, chopped
  • Butter                                                                        
  • 3 Cups chicken stock
  • Olive oil                                                                     
  • 1 Cup baby carrots
  • 1 red or yellow pepper                                          
  • Salt and pepper, fresh parsley, 2 garlic cloves
  • 2 Cups small potatoes                                              
  • Hot sauce, Worchestire sauce ,oregano to taste
  • 1 Lb. white fish, basa, halibut, in chunks
  • ½ Lb. squid, in chunks
  • ½ Lb. mussels or clams                                               
  • ½ Lb. scallops
  • 1 Lb. shrimps                                                                
  • 1 Cup white wine

Method:

  1. Fry onions in butter and oil, in a soup pot
  2. Add carrots, peppers, potatoes, tomatoes, celery and chicken or fish stock
  3. Continue to cook at a simmer
  4. Add all spices and herbs and cook for at least 1 hour, until potatoes and carrots are tender
  5. Add all fish including cooked mussels, cooking for about 15 minutes (note: when cooking mussels or clams, first throw out any that are open before cooking.  Wash with cold water and salt and scrub with a brush. Boil for 2 minutes in salt water.  Discard any that do not open.  Put open mussels or clams in stew)
  6. Add wine and cook for 5 more minutes
  7. Serve topped with fresh parsley and if you like, Parmesan cheese.

**A Note From Phil: “When I was a kid, my mother would serve us a special polenta; special, because it was not served on dishes.  Instead it was served on her large wooden pasta board which sat in the middle of the table and upon which was poured the polenta.  It would form a circle about 2 feet in diameter.  It was usually topped with fish stew or a bean sauce and cheese.  We would sit around it and eat with a keen eye on the various shapes we were forming with each forkful.  The fuller we got, the more creative the shape of what was left.  It was delicious fun. Who says you can’t play with your food?”

Related Posts Plugin for WordPress, Blogger...

comments powered by Disqus