Brodetto

Method

Heat olive oil in a large heavy-bottomed pot and gently soften the onions and garlic until translucent, about 5 minutes. Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, white wine, fish stock, bay leaves and thyme, bringing to a simmer. Cut the fish into large chunks and add to the pot along with the squid, cooking for 8-10 minutes until the fish begins to flake. Add the prawns and mussels, seasoning with salt and pepper, and simmer for a further 5-7 minutes until the mussels open and the prawns turn pink, discarding any unopened shells. Serve the brodetto in wide bowls with crusty bread on the side for dunking, ensuring each portion contains a good variety of seafood and broth.