This dish was served at Oldways 1st Mediterranean Diet Conference Gala Dinner, held at the JFK Library, looking out over the Boston Harbor. This is a fish soup that food writer Mimi Sheraton has had an obsession with for over 50 years. In her classic cookbook, The Splendid Table, radio host and award-winning cookbook author Lynne Rossetto Kasper writes, “there are almost as many different renditions of Brodetto as there are fisherman,” but “all agree that tomato, olive oil, and wine are constants.” This recipe is adapted from Lynne’s book.
¼ cup red wine vinegar
2 large onions, finely chopped
8 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
Zest of half a lemon
2 large cloves of garlic, minced
2¾ cup peeled, seeded, and chopped tomatoes or 2¾ cup canned tomatoes with juice
4 cups dry white wine
3½ pounds combined filleted fresh fish, cut into bite size pieces (fish such as bluefish, flounder, cod, mullet) and shellfish (squid, small clams, shrimp)
Recipe adapted from Lynne Rossetto Kasper, “The Splendid Table.” Content and photo courtesy of Oldways.
This recipe tastes like it was made all day, with a stock etc. It is a delicious and simple everyday meal and elegant for a dinner party with fresh crusty bread and a simple salad.
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