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My review
Fish Brodetto
3 made it |
3 reviews
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17
MUSHY1127
"A delicious Venetian fish stew. A very hearty, robust meal in one."
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Ingredients
1 h 5 m servings 337Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
- 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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Reviews
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5/8/2008
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 ...
2/24/2007
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...
11/17/2010
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.