Serving
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Seafood Stew di Rimini
Italy
  -   Brodetto di Rimini
Serves
Effort:
Sched:
DoAhead:  
6 main  
***
2-1/4 hrs  
Yes
A rich and flavorful seafood stew from Rimini. It's fairly easy to make. and has served very successfully as a main buffet dish (see Note-5). Time given does not include scaling and dismantling fish (see Note-5).



1-1/4
1-1/4
10
2
2
1/2
1/2
1/4
1
------
1
5
1
2
2
1/2
5
1
------
#
#
oz
c

c
t
t
T
---
#
oz
#

T
t
c
T
---
Fish (1)
Shellfish (2)
Onion
Tomatoes, canned
Parsley sprig
Olive Oil (3)
Salt
Pepper
Wine Vinegar
-- Stock
Fish Trimmings (4,5)  
Onion
Tomatoes, ripe
Parsley Sprig
Olive Oil, pure
Salt
Water
Wine Vinegar
--------
Prep   -   (1 hr)
  1. Make the stock (see Note-5)
    1. Chop ONIONS small.
    2. Chop TOMATOES medium. Chop PARSLEY, mix.
    3. Heat Oil in a deep saucepan and fry Onions, stirring until translucent.
    4. Stir in Tomato mix. Fry stirring until tomatoes are very softened (15 minutes).
    5. Stir in Fish Trimmings, Salt, Water and Vinegar. Simmer covered for about 40 minutes.
    6. Strain, discarding all solids.
  2. Meanwhile: cut FISH and SHELLFISH into pieces of the size you prefer. Keep separate.
  3. Chop ONIONS small.
  4. Chop canned TOMATOES medium, retaining all the juice.
  5. Chop PARSLEY small.
Run   -   (1-1/4 hrs)
  1. In a large coverable sauté pan or other suitable stovetop vessel, heat Oil and fry Onions stirring until translucent. Stir in the canned Tomatoes and simmer covered about 20 minutes.
  2. Arrange the longer cooking Shellfish (usually all but shrimp) evenly over the Tomatoes and pat down a bit. Arrange Fish over the shellfish, then top with any fast cooking shellfish. Pat down just a bit.
  3. Season with Salt and Pepper, then sprinkle with Vinegar. Bring back to a simmer, cover and keep barely simmering for 1/2 hour.
  4. Sprinkle the Parsley over, then pour in the Stock without stirring. Bring back to a simmer.
  5. Serve hot (see Note-6).
NOTES:
  1. Fish:   Weight is for cleaned boneless fish meat. If possible use a mix of different fish that stay firm enough for soup. For details see our Varieties of Fish page (very large page).
  2. Shellfish:   Use a mix of shrimp, clams, mussels, squid, octopus, cuttlefish sea snails, sea cucumber, etc. Some commercial mixes are good.
  3. Olive Oil:   I usually use 1/4 cup Extra Virgin and 1/4 cup Pure Olive Oil.
  4. Fish Trimmings:   This should be heads, bones and fins from fish known to make good stock. For details see our Varieties of Fish page (very large page).
  5. Method:  
  6. Serving:   Traditionally this soup is served over slices of toasted Italian bread, but I prefer it without.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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