Brodetto di Termoli
Brodetto di Termoli, locally called 'u bredette, is an Adriatic fish stew simmered in terracotta with sweet green peppers, fresh tomatoes, garlic, and a splash of vinegar.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Wide earthenware pot (tegame di terracotta) or heavy shallow casserole
- •Heat diffuser mat for stovetop
- •Chef's knife and chopping board
- •Lid for the pot
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 22 g
- carbs
- 24 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 485 kcal
Instructions
- 1
Warm the olive oil in a wide earthenware pot over low heat using a heat diffuser.
- 2
Add the crushed garlic, sliced green pepper, and red chilli to the pot.
- 3
Cook gently for five minutes until the green pepper softens and smells aromatic.
- 4
Add the chopped tomatoes and simmer for ten minutes until the sauce turns glossy.
- 5
Pour in the white wine vinegar and cook for one minute to evaporate the sharpness.
- 6
Lay the cuttlefish rings into the bubbling sauce, cover, and simmer for ten minutes.
- 7
Arrange the monkfish chunks and whole scorpionfish in a single layer over the sauce.
- 8
Top with the whole red mullet, mantis shrimp, and scrubbed clams.
- 9
Season with sea salt, cover tightly, and simmer over low heat for fifteen minutes.
- 10
Swirl the pot gently by its handles occasionally instead of stirring with a spoon.
- 11
Scatter fresh parsley over the stew once the clams open and fish turns opaque.
- 12
Serve immediately straight from the earthenware pot with thick slices of toasted bread.
Chef's tips
Never stir this stew with a spoon; rotate and gently shake the earthenware pot by its handles to prevent delicate fish like red mullet from breaking. If using a ceramic or terracotta tegame on gas, always use a heat diffuser mat to distribute the heat evenly.
Ingredient substitutions
- mantis shrimp → langoustines or large whole shell-on prawns
- scorpionfish or gurnard → sea bass fillets or thick cod steaks cut into chunks
Storage
Store leftover stew in a sealed glass container in the refrigerator for up to twenty-four hours.
Reheating
Reheat gently in a covered pan over low heat until heated through, swirling the pan without stirring.
Common mistakes to avoid
- •Stirring with a wooden spoon, which shreds the delicate whole fish into pieces.
- •Using red bell peppers instead of green peppers, which alters the authentic herbal Termolese flavour profile.
- •Boiling the stew too fiercely rather than maintaining a gentle, steady simmer.
Serving suggestions
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