Mussel Brodetto Recipe 45

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
• Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
• Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.

Steps:

• Steam the mussels with the wine and water until opened, 3 to 5 minutes. Strain, reserve the broth and set the mussels aside to cool.
• Warm 1 tablespoon of olive oil in a large saucepan over medium-low heat. Add one clove of garlic, chili-pepper flakes, ginger, coriander seed, orange rind and onion. Cook until the onion is translucent, about 5 minutes. Add the tomatoes, marjoram, thyme and the reserved mussel broth. Simmer for 20 minutes. Remove from heat and puree in a blender or food processor until smooth. Strain through a fine-mesh sieve into a clean saucepan. Add salt and pepper to taste. Simmer over medium-low heat.
• Preheat the grill or broiler. Use the remaining olive oil to brush the bread on both sides. Cut the remaining garlic clove in half lengthwise and rub the bread on both sides. Grill or broil the bread until golden. Remove and set aside.
• Add the squid, cod and snapper to the stew. Simmer for 3 minutes. Add the mussels and continue simmering for 3 more minutes. Place a piece of country bread in the bottom of each bowl, ladle the soup over it and serve immediately.

Steps:

• Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat. After 2 or 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook stirring, for a minute or so until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden. Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan for 2 to 3 minutes or so, until wilted. Dump in all the mussels and immediately begin tossing them in the hot oil, lemon and onion, for a half a minute or so. Cover the pot and cook for a minute, shaking it often; uncover and pour in the wine, toss the mussels; add another 1/4 teaspoon salt and grinds of pepper, toss the mussels well and cover. Cook two minutes or so, until most of the mussels are opening and are still plump. Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley. Finally, turn off the heat and drizzle the 2 tablespoons of olive oil all over and toss, coating the mussels with the hot sauce. Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.