White Seafood Brodetto

  5.0 – 2 reviews  
Level: Intermediate
Total: 55 min
Prep: 30 min
Cook: 25 min
Yield: 6 servings

Ingredients

  1. 1 1/2 pounds swordfish, dark spots trimmed, cut into 1 1/2-inch cubes
  2. Kosher salt
  3. All-purpose flour, for dredging
  4. 5 tablespoons extra-virgin olive oil
  5. 4 cloves garlic, thinly sliced
  6. 1 large onion, sliced
  7. 1 teaspoon red pepper flakes
  8. 3/4 cup dry white wine
  9. 1 pound manila clams (about 24), scrubbed
  10. 1 pound large shrimp, peeled and deveined
  11. 1 pound small calamari, tentacles separated, bodies sliced into rings
  12. 3 tablespoons unsalted butter
  13. 1/2 cup chopped fresh parsley
  14. 3 tablespoons white wine vinegar or fresh lemon juice
  15. Grilled or toasted crusty bread, for serving

Instructions

  1. Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate.
  2. Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes.
  3. Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 594
Total Fat 27 g
Saturated Fat 8 g
Carbohydrates 17 g
Dietary Fiber 1 g
Sugar 2 g
Protein 62 g
Cholesterol 411 mg
Sodium 1027 mg

Reviews

Clinton Yang
This has become my signature dish. Never fails to impress! You can use any combination of seafood you like it and it always turns out great. I often sub Sea bass for the swordfish. I have also subbed bay scallops for the calamari when I couldn’t find it.

 

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