Matt Tebbutt's Italian fish stew recipe
Brodetto (Italian fish stew) Brodetto is a traditional Italian fish stew with a flavourful tomato base and lots of tender seafood. 2 tbsp olive oil1 onion, chopped3 sticks celery, chopped1 fennel bulb, core removed and chopped3 garlic cloves, chopped1 tbs chopped parsley stalksfew sprigs thyme1kg/2lb 4oz white fish bones 2 tbsp olive oil 1 onion, chopped 3 sticks celery, chopped 1 fennel bulb, core removed and chopped 3 garlic cloves, chopped 1 tbs chopped parsley stalks few sprigs thyme 1kg/2lb 4oz white fish bones 1 medium squid and tentacles, chopped into rings1 fillet sea bass, chopped into chunks3 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped2 sticks celery, finely chopped1 fennel bulb, core removed and finely chopped1 tsp coriander seeds1 tsp fennel seeds1 red chilli, finely chopped6 tomatoes, finely chopped50ml/2fl oz white wine vinegar100ml/4fl oz white wine1 x 150g/5oz piece thick white fish, for example halibut, turbot or brill, cut into chunks1 handful mussels salt and freshly ground black pepper 1 medium squid and tentacles, chopped into rings 1 fillet sea bass, chopped into chunks 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 2 sticks celery, finely chopped 1 fennel bulb, core removed and finely chopped 1 tsp coriander seeds 1 tsp fennel seeds 1 red chilli, finely chopped 6 tomatoes, finely chopped 50ml/2fl oz white wine vinegar 100ml/4fl oz white wine 1 x 150g/5oz piece thick white fish, for example halibut, turbot or brill, cut into chunks 1 handful mussels salt and freshly ground black pepper 1 tbsp chopped parsley4 slices crusty bread, grilled 1 tbsp chopped parsley 4 slices crusty bread, grilled Method To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside.Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside.To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften.Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half.Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread. To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside. Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside. Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside. To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften. To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften. Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half. Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half. Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread.