White Seafood Brodetto

BRODETTO (FISH STEW) ANCONA-STYLE

Steps:

• 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 wine. 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.

COPYCAT OLIVE GARDEN FANTASTIC FISH BRODETTO RECIPE

Steps:

• Heat up half of your oil in a skillet over medium-high heat. Add your fish and sear evenly on all sides, no more than 5 minutes per side. Drain and set aside.
• Heat up the remaining olive oil in a soup pot over medium-high heat.
• Add the onion, garlic, spinach, chili flakes, and thyme. Saute until translucent.
• Add tomato paste and roast briefly.
• Deglaze with white wine and reduce briefly.
• Add the tomatoes and broth. Bring soup to a simmer and continue simmering until soup has reduced by half, roughly 20 minutes.
• Add the fish back. Stir to combine.
• Season to taste with salt and pepper. Adjust accordingly. Continue simmering for another 5 minutes.
• Sprinkle parmesan cheese on your soup and serve with a slice of crusty bread.

WHITE SEAFOOD BRODETTO

Steps:

• Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate.
• Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes.
• Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO

Steps:

• PORTOFINO SAUCE:.
• Start by getting your ingredients ready. Dice the onion.
• *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
• Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
• Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
• Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
• Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
• Seafood Portofino:.
• Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
• Add mussels, and cook 30 seconds.
• Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
• Add portofino sauce; cook until bubbling throughout.
• Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).