Complex Termoli Fish Brodetto

🐟 Seafood Cleaning and Prep

🔵1 On a large cutting board, clean each fish: remove scales (if any), guts, and fins as needed. For squids and cuttlefish, carefully remove the pen/cartilage, clean the mantle, and cut tentacles. Slice squid or cuttlefish into rings or strips of similar size. Rinse under cold running water and drain well.

🔵2 Soak mussels: scrub the shells, remove the “beard” filaments, and rinse. Do the same with clams: soak them in cold salted water for at least one hour to allow them to purge sand.

🍲 Prepare the Fish Fumet (Light Seafood Stock)

🔵3 Place all the reserved fish heads, bones, and shells (not too many), plus aromatic vegetables (one small onion, half a carrot, half a celery stalk), parsley stems, and possibly a clove of garlic. Cover everything with cold water.

🔵4 Slowly bring to a simmer over medium heat. Skim off any foam that rises to the surface. Reduce the heat and let it gently simmer for about 20–30 minutes. Avoid a violent boil.

🔵5 Strain the liquid through a fine mesh strainer or chinois into a clean container. Discard the solids and keep the stock warm.

🍅 Tomato–Pepper–Garlic Base

🔵6 In a wide pot, pour a generous amount of extra virgin olive oil and heat until warm but not smoking. Add lightly crushed or thinly sliced garlic, letting it release its aroma (just until lightly golden, without burning). Add green pepper strips. Sauté over medium heat until the pepper softens but remains vibrant in color.

🔵7 Meanwhile, blanch the tomatoes: immerse them in boiling water for 30 seconds, then transfer immediately to ice water. Peel, deseed, and dice. Add them to the pot, stir, season with salt and pepper. Lower the heat and let simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and the color deepens.

🦑 Cooking Sturdier Fish and Cephalopods

🔵8 Add firm-fleshed fish first—such as scorpionfish, gurnard, or cod—into the tomato base. Add squid or cuttlefish as well. Stir gently.

🔵9 Pour in about 300–400 ml of the fumet, cover partially, and bring to a gentle simmer. Cook for 10–15 minutes. Monitor carefully: if the liquid reduces too quickly, add more fumet or water and keep covered.

🦐 Adding Delicate Fish and Shellfish

🔵10 After that interval, add the more delicate fish such as red mullet, as well as scampi, mussels, and clams. For better flavor, you can open the mussels and clams separately in a pan with a splash of white wine, then strain and add the cooking liquid to the stew. This enriches the broth with depth.

🔵11 Cover the pot, lower the heat, and cook for another 8–10 minutes—just enough for the shellfish to open and the delicate fish to cook while still holding their shape.

🌿 Finishing Touches and Aroma Lift

🔵12 Remove from the heat almost completely; stir in freshly chopped parsley. Optionally, drizzle with a little raw extra virgin olive oil for shine and flavor.

🔵13 Adjust seasoning with salt and pepper. Taste: if the tomato base feels too sharp or acidic, add a pinch of sugar or a splash of leftover white wine to balance.

🍞 Toasted Bread and Serving

🔵14 While the stew is finishing, slice some sturdy country-style bread. Toast the slices on a grill or in the oven until golden and crisp.

🔵15 Serve: ladle the hot seafood broth into deep bowls. Arrange the most beautiful pieces of fish on top for presentation. Pour plenty of broth over. Serve immediately with the toasted bread on the side.