Closed on Melbourne Cup Day.

Seafood Soup (Brodetto di Mare)

Recipe by Tobie Puttock

A flavoursome Italian dish celebrating a few of your seafood favourites.

  • 2 handfuls of clams, washed in cold water
  • 2 handfuls of mussels, beards removed and outer shell cleaned
  • About 200g blue eye, snapper or monkfish, skin and bones removed
  • 4 large scampi or prawns, split horizontally
  • 6 tomatoes
  • 2 cloves garlic, peeled and finely sliced
  • 2 handfuls of freshly picked flat leaf parsley, washed and air-dried
  • 3 anchovy fillets
  • 1 red chilli, finely sliced
  • Extra virgin olive oil
  • ½ glass chardonnay or other white wine
  • 4 thick pieces of sourdough, toasted

1) Plunge the tomatoes into boiling salted water for about thirty seconds, remove and refresh in cold water. Remove the skin and the seeds with your fingers and reserve the flesh.

2) Heat the garlic, anchovy and the chilli with a little olive oil over a medium heat in a pot large enough to comfortably hold all the ingredients.

3) Once the garlic has softened, add the fish, clams, mussels, scampi and prawns, and sauté over a high heat while stirring for a minute or so before adding the tomato and the wine.

4) Place a lid on the pot. After a minute have a look into the pot. As the clams and mussels open, remove them using tongs and place in a bowl to the side. By this stage all of the seafood should be cooked, the tomato should have broken down and there should be a nice broth as a result of the seafood.

5) Place the clams and mussels back into the pot, add the parsley and a little splash of extra virgin olive oil. Serve immediately by itself or with toasted sourdough.

Serves 4.

 

Watch Tobie make this recipe here.

Get Your Ingredients

FOLLOW US

More