Abruzzese Layered Fish Stew — Brodetto alla Vastese Abruzzese
The Abruzzese fishing port stew from Vasto of mixed firm and tender fish layered into a terracotta pot with green peppers, garlic, chilli, and tomato passata, simmered untouched so each fish retains its distinct shape and flavour.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat all fish completely dry. Season monkfish medallions, cuttlefish pieces, and prawns with 1 tsp salt and 1/4 tsp pepper. Smash 10 garlic cloves. Deseed and slice 200g green bell pepper. Chop 4 tbsp parsley. Rub 120g grilled bread with garlic.
Bloom
Heat 1/2 cup olive oil in a heavy terracotta pot over medium heat for 1 minute. Add smashed garlic and 1 tsp chilli flakes, cook 90 seconds until garlic turns pale gold and chilli blooms.
Saute
Add sliced green pepper, cook 5 minutes over medium heat, stirring occasionally, until pepper softens and edges colour. Pour in 1/2 cup white wine, simmer 2 minutes until reduced by half.
Build
Pour in 400g tomato passata, 300ml warm stock, and 1/2 tsp salt. Bring to a bare simmer. Layer cuttlefish into pot first, cover loosely, simmer 12 minutes untouched.
Simmer 1
Lay monkfish medallions in a single layer atop cuttlefish—no stirring once fish enters. Cover, simmer 8 minutes without disturbing until monkfish begins to firm.
Simmer 2
Scatter prawns over the top, cover, cook 5 final minutes over medium heat until prawns turn pink and monkfish flakes when pressed gently.
Plate
Spoon each fish type alongside others into warm wide bowls with sauce poured around. Scatter remaining parsley, drizzle with 1 tsp olive oil per bowl, and serve with garlic-rubbed bruschetta.
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