Brodetto Fish Stew

Method

• 1)

  Fillet the fish, and set the meat aside to prepare the stock, or if you already have your fish stock, put the bones in the freezer for later use.

• 2)

  Begin by preparing the stock

• 3)

  You can cook the stew with fish bone-in, but I much prefer to fillet the fish therefore you have no annoying bone picking and spitting when eating, since you’re left with clean fillets.

• 4)

  To prepare the stock add the fish bones and heads to a large pot (this amount of fish will yield large amount of stock that you can freeze for further use, or keep in the fridge for up to a week), add any vegetables you find leftover in the fridge, and I do mean any, from zucchini to tomatoes, but a half cut onion with skin on, garlic, parsley stem and celery root works the best.

• 5)

  Next add your bouquet garni (a sprig of thyme, bay leaf, some pepper corns), and do not be tempted to put in salt, you don’t need your stock salty.

• 6)

  Pour in water to cover ¾  of the pot and bring the stock to a boil, then gently simmer on low heat occasionally skimming the fat on the surface with a ladle, but never stirring. (be careful never to cook the stock on high heat, boiling it will result in a very cloudy stock)

• 7)

  After about 1 hour of cooking strain the stock through a sieve gently pressing the bones to pour out as much liquid as you can, then discard the bones and vegetables.

• 8)

  Now back to the stew. In a wide shallow pot, pour olive oil to gently cover the bottom, cut onions into rings and place inside the pot.

• 9)

  saute the onions on medium-high heat until beautifully golden brown.v

• 10)

  when you’re ¾ through sauteing the onions, add garlic, bay leaf and stir, keeping in mind not to let the garlic burn, it doesn’t take long.

• 11)

  When your onions are beautifully tender and golden brown it’s time to pour in your wine, prosecco and vinegar. Continue cooking on medium-high heat until ⅓ volume has evaporated.

• 12)

  Now add your tomato sauce, fish stock, and bring to a boil.

• 13)

  Turn the heat down to medium-low and simmer gently for 10-15 minutes

• 14)

  Add finely chopped parsley, fish fillets, salt and pepper to taste.

• 15)

  Fish generally doesn’t take long to cook, depending on the thickness of your fillets it should cook anywhere between 10 to 20 minutes.

• 16)

  When your stew is about 5 minutes from being done add in your mussels as they cook very quickly and tend to go rubbery once overcooked.

• 17)

  Garnish the dish with some more chopped parsley and best served with polenta.