BRODETTO

THIS RECIPE, WHICH I ADAPTED FROM COLEMAN ANDREWS HANDSOME TOME, “THE COUNTRY COOKING OF ITALY”, IS A FISH STEW FOR PEOPLE WHO DON’T LIKE FISH STEW.  FOR EXAMPLE, MY WIFE.  THIS IS BECAUSE THE BASE IS MADE WITH WHITE WINE, NOT FISH STOCK.  WITH NOTHING BUT ONIONS, GARLIC, PARSLEY, TOMATO, A SPLASH OF VINEGAR, AND A TOUCH OF HOT PEPPERS, IT DOES NOT TASTE OF FISH UNTIL YOU ADD THE FISH.  THE ORIGINAL RECIPE CALLS FOR SARDINES, WHICH I DIDN’T INCLUDE BECAUSE THEY ARE A FISHY-TASTING FISH.  WHAT’S GREAT ABOUT THIS DISH IS THAT YOU CAN ADD ANY FISH YOU WANT, ALTHOUGH I WOULD RECOMMEND INCLUDING MUSSELS OR CLAMS SINCE THEIR LIQUOR FLAVORS THE STEW.  SHRIMP, BAY SCALLOPS, HALIBUT, COD — WHATEVER LOOKS FRESHEST IN YOUR FISH MARKET.  THE BASE CAN BE MADE AHEAD OF TIME, THE FISH ADDED AT THE LAST MINUTE.  EVEN WITH THE BRUSCHETTA SOAKING UP THE LIQUID, IT’S A LIGHT DISH; PERFECT AFTER A LONG DAY ON THE BEACH.
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