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Fish Brodetto

Rated as 3.67 out of 5 Stars
 made it  |  3 reviews   |   photos

Recipe by:

"A delicious Venetian fish stew. A very hearty, robust meal in one."
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Ingredients

1 h 5 m servings 337 cals
Original recipe yields 8 servings

Directions

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  1. Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.
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Nutrition Facts


Per Serving: 337 calories; 9.1 g fat; 12.6 g carbohydrates; 33.9 g protein; 167 mg cholesterol; 466 mg sodium. Full nutrition

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Reviews

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I scaled this down to 4 servings. Half a cup of balsamic was WAY too much, and I even used white balsamic which is much more mellow-tasting. A cup and a half of red wine was also excessive, but ...

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Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp, tilapia, and little neck clams in place of the sole and lobster because they were freshest at my fi...

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I agree with Caroline C the vinegar does need to be cut back. This recipe makes a huge pot of stew it was more than enough for 8 people. Very taste after a few adjustments.

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