Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Brodetto di Maddalena Beccaceci
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Brodetto di Maddalena Beccaceci

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Brodetto di Maddalena Beccaceci
    Posted: 28 December 2012 at 07:30
Big smile  Buonasera, Good Afternoon,
 
In Italia the word BRODETTO denotes soup. Of course, as we all know, that from region to region, village to village, restaurant to restaurant and home to home, there are uncountable versions of one simple recipe.
 
Ms. Maddalena Beccaceci, an Abruzzi native, who now lives in The Marches, explained that a Brdoetto´s historical origins originated from both the traditional Moorish Tagine, and the Marseilles Bouillabaise, shellfish and fish soup.
 
The Marches Adriatic coastline, the Mediterranean and the Atlantic Ocean unite in this phenomenal seasonal holiday dish, prepared in clay earthenware traditionally, with fish, shellfish, tomato, red and green bell pepper, herbs and extra virgin olive oil as the main performers.
 
 
 
Red ripe juicy tomatoes.
 
 
 
 
Jason´s  Mississippi Brodetto di Pesce
 
*** This is to provide a visual on the recipe; as, I had encountered Jason´s recipe while researching for an Italian Brodetto, though I possess numerous recipes from my Grandmom Margherite, I enjoy investigating the similarities and the differences in various villages, towns, ports and coastal fishermen villages and parts of Italia.
 
Jason´s recipe is from Molise / Las Marches and Maddalena´s from Abruzzo´s coast. Her family Restaurant Beccaceci´s is located in Abruzzi.
 
  
Here is Maddalena´s version of Brodetto.
 
Brodetto di Maddalena Beccaceci ... ( serves 4 adults )
 
1 3/4 POUNDS OR 800 GRAMS OF: JOHN DORY FIRM WHITE MEDITERRANEAN FISH, SCORPION FISH, COD FISH, SWORD FISH, TURBOT, SEA BASS, CORVINA OR ANY FIRM WHITE FLESH FISH AVAILABLE ( FRESH WATER TROUT OR CARP ARE ALSO DELIGHTFUL IN THIS DISH )
 
1/2 KILO ( 500 GRAMS ) OF MONKFISH ( OR ANGLER FISH AS CALLED IN THE UK )
8 JUMBO SHRIMP
500 GRAMS OF LOBSTER
7 OUNCES OF SQUID ( 2 SQUIDS )
8 EXTRA LARGE SHRIMP
200 GRAMS FRESH OR NEARLY FRESH CLAMS OR MUSSELS
 
1 GREEN BELL PEPPER
1 RED BELL PEPPER
1 CHILIE PEPPER OR RED DRY CHILIE FLAKES
2 CLOVES GARLIC MINCED
3 1/2 TBLSPS. EVOO
CHOPPED FINELY FRESH PARSLEY 
A PINCH OF DRY ORÉGANO, A PINCH OF DRY THYME & 2 FRESH BASIL LEAVES
 
1) HAVE THE FISH MONGER PEEL AND SLICE ALL THE FISH IN MEDALLIONS INCLUDING THE SQUIDS
2) peel tomatoes and slice in tiny dice
3) in a large earthenware tiella ( clay baking vessel ), gradually pour 3 tblsps. of Evoo and sauté the minced garlic
4) add the tomato minced with the two bell peppers diced finely
5) sauté all for 5 mins. creating a Soffrito
6) thoroughly rinse the squids, and add to the tomato Soffrito sauté-ing 5 to 6 mins.
7) now add the Monkfish, the John Dory, and cover the earthenware
8) simmer 5 mins. stirring gently a bit not consecutively
9) place the lobster, the jumbo and the extra large shrimp in the earthenware and simmer 3 to 4 mins. in the Soffrito
10) Now the clams or the mussels and simmer all with a sprinkle of red chilie pepper or flakes, readjust salt and freshly ground black pepper and a sprinkle of fresh parsley to taste and herbs fresh or dry for another 5 to 6 mins. until bubbly and fish is opaque and done inside.
11) serve in earthenware bowls with crusty hot oven warmed bread and a white sparkling wine; Prosecco and / or a Cava.
 
This is incredibly luscious & very versatile to your shellfish and fish availability.  If using frozen fish or shellfish; thaw thoroughly and make sure the fish and shellfish are patted dry thoroughly.
 
Enjoy;
Margi.  
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.092 seconds.