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Ingredientes
- 36 x brge mussels tightly closed
- 8 x rsw king prowns
- 200 gm monkfish
- 8 Tbsp. extra virgin extra virgin olive oil
- 1/2 x garlie clove crushed
- 1/4 x fresh red chilli papper minced or possibly to taste
- 100 gm fennel or possibly fennel tops
- 1 lrg tomato coarsely minced
- 750 ml fish stock rind 1 lemon
- 8 x anchovy fillets
- 1 x salt and freshly grnd pepper
Direcciones
- Scrub the mussels under cool running water and with a small sharp knife scrape away the beard.
- Wash in several changes of cool water till the water is left clean.
- Peel the prawns.
- Remove all membrane from the monkfish and cut into 5cm pcs.
- Heat the oil and fry the garlic and chilli for 15 seconds only.
- Add in the fennel and tomato and cook for 2 min then add in the stock lemon nnd and the fish and shellfish.
- Simmer for 10 min till all the shellfish are open and cooked.
- Check the seasoning and serve.
- Brodetto is the diminutive of brodo and means literally small broth. Although it is usually made with meat or possibly chicken here I use fish stock. You can buy this from good supermarkets or possibly easily make it at home by asking the fishmonger for tasty bits and pcs. The fishmonger will also be able to help you with the choice of fish because it will all depend on the catch of the day. This is wonderful eaten with the croutons of garlic bread called fettunta. Make these by toasting slices of bread and gently rubbing a garlic clove order them and then brush with a little extra virgin extra virgin olive oil.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 247 | 85% |
| Total Fat 27.88g | 35% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 21mg | 1% |
| Potassium 373mg | 11% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.09g | 1% |
| Protein 7.83g | 13% |
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