Brodetto alla Termolese – The Dish!

Such fun to make something new. Our lunch was not formal nor fancy. But it was good, and fun! It was especially fun to share with friends.

First thing I had to do this morning was de-head, de-shell and de-vein the shrimp. I wanted to use the heads and shells for my shellfish stock. Once done I browned the shells in olive oil. Then I added tomato paste for a couple of minutes and the vegetables (carrot, celery, parsley, bay leaves, spices) and finally, I deglazed the pain with white wine. It smelled great. I added the canocchia. Thanks to Phil, one of my readers, I now know the name of the unknown crustacean🙂. I simmered for about an hour and then strained it all through cheesecloth. I ended up with a beautiful rich stock for the brodetto.

I used my big cast iron pot for the final product. I sliced the pepper and sautéed it, I added garlic and tomatoes and simmered it all for fifteen minutes.

I scrubbed the clams and mussels. Then I soaked them in salt water so they could expel their grit. After their soaking, I cooked them separately in a big pan in wine.

I added the whole fish to the pepper/tomato mixture and then some broth. I cooked it a bit. Then I added the shrimp.

At the end I strained the cooking liquid from the mussels and clams. Then I added them and some of the broth to the pot. Finally it was all ready go!

It is served with toasted bread to soak up the juice. I will say it was a feast!

8 thoughts on “Brodetto alla Termolese – The Dish!

  1. Nancy Hampton Post author

    Hi Louann, this pot is like a La Creuset. Coated inside and enameled outside so no reactions…that being said, my Mom always made her tomato spaghetti sauce in a cast iron pan. I still make her very same sauce in the very same pot. But this pot has been used for, probably eighty years or more, first by my Mom, then by me. It has a great patina so perhaps it keeps the reaction away? So far, so good! 😉

  2. louannchapman

    Beautiful dish. However, have you heard anything about never cooking any acidic food like tomatoes or tomato sauce, lemon or orange dishes etc. in cast iron? I was told somewhere that the iron causes the citrus to be bitter and degrades the flavors.

  3. Nancy Hampton Post author

    Hi Carlo. Maybe 🧐 This was distinctly soup. Paella is less liquidy. I like them both. I think the rice would cut the richness of this broth which really is the star of the show for this dish. Happy New Year!

  4. Nancy Hampton Post author

    Hmmm. I did learn one or two things from this experience. The recipe called for the fish to cook longer than it needed to, so it was too cooked and fell apart. At the restaurant the fish was firmer. If I made it again I wouldn’t cook it so long. That said, it tasted really good and rich. Jen, who ate both said it was as good as the restaurant. I think it was close but not quite there yet. I’ll make it again. 😁

  5. Carlo

    Hmm… seems like if you were to add saffron rice you’d have an Italian version of Paella. Looks delicious as is though! I hope you and your guests had a great time!

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