brodetto (fish stew) ancona-style

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 carrot, chopped
• 2 celery ribs, chopped
• 2 bay leaves
• 1 cup chopped fresh parsley
• red pepper flakes to taste
• 1 (28 ounce) can whole peeled tomatoes, mashed
• 1 1/2 pounds fillets, cut into 2 inch pieces
• 1/2 cup white vinegar
• salt and ground black pepper to taste
• 3 cups fish stock
• 1 pound clams in shell, scrubbed
• 1/2 pound medium shrimp, with shells
• 6 (3/4 inch thick) slices italian bread, toasted

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• heat the olive oil in a large saucepan, dutch oven, or preferably a clay pot over medium heat. add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• stir in the mashed tomatoes and cook for 15 minutes over medium heat. add the fish. pour in the vinegar or . cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. cover, reduce the heat to low, and simmer for 10 minutes.
• gently mix in the clams. cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. cook until the shrimp are pink, about 3 minutes.
• place a slice of toasted bread in the bottom of each bowl. ladle brodetto over the bread and serve immediately.