Brodetto Di Mare (Seafood Soup)
- 2 handfuls of clams, washed in cold water
- 2 handfuls of mussels, beards removed and outer shell cleaned
- About 200g blue eye, snapper or monkfish. Skin and bones removed.
- 4 large scampi or prawns, split horizontally
- 6 tomatoes, quartered
- 2 cloves garlic, peeled and finely sliced
- 2 handfuls of freshly picked flat leaf parsley, washed and air-dried
- 3 anchovy fillets
- 1 red chilli, finely sliced
- Extra virgin olive oil
- 1/2 glass chardonnay or other white wine
- 4 thick pieces of grilled/ toasted sourdough
- Heat the garlic, anchovy and the chili with a little olive oil over a medium heat in a pot large enough to comfortably hold all the ingredients, after a couple of minutes add the quartered tomato and continue to sauté for 2-3 minutes.
- Once the tomato has softened add the fish, clams, mussels, scampi and prawns and sauté over a high heat while stirring for a minute or so before adding wine. Place a lid on the pot, after a minute have a look into the pot, as the clams and mussels open remove them using tongs and place them into a bowl to the side. By this stage all of the seafood should be cooked, the tomato should have broken down and there should be a nice broth as a result of the seafood.
- Place the clams and mussels back into the pot, add the parsley and a little splash of extra virgin olive oil and serve immediately by itself or with some grilled bread.
Freeze: Not. Recommended
Supersize: Not recommended