I want see more fish/seafood cooks

Norm said:

I really envy you folks that live on the coasts and can get good seafood. Great looking cooks guys!

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Fwismoker said:

How'd you like the consistency that way vs whole with butter etc.. ?

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deepsouth said:

My uncle's recipe from his cookbook


brodetto (fish stew) Ancona style

brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. there are several recipes for brodetto, even within the Marche. this recipe belongs to the provence of Ancona. in this recipe, we are using fish available to the southern united states.

2 1/2 to 3 pounds of mixed fish - swordfish, orange roughy, squid, red snapper, shrimp, clams, mussels, lobster. clean the clams and mussels well and put them into the stew whole. when i make brodetto for a large group, i cook the whole lobster in the stew. then i remove the meat from the tail, chop it and put it in the stew. i put the whole remaining lobster shell on top for presentation.

1 onion, chopped
1 can (28 oz.) tomatoes, pureed or peeled and mashed
3 cloves garlic, finely chopped
1 carrot, chopped
2 celery ribs, chopped
2 bay leaves
1 cup chopped parsley
red pepper flakes to taste
1/2 cup white vinegar or 1 cup white wine
olive oil
salt and pepper
about 3 cups fish stock
6 slices firm bread (one per person)

cut fish into large pieces. heat olive oil in large saucepan, dutch oven, or preferable, a clay pot. add onion, garlic, carrot, celery, bay leaves, parsley and red pepper flakes. cook about 10 minutes or until vegetables are tender.

add tomatoes and cook about 15 minutes. then add fish, beginning with the fish that takes the longest to cook. add pepper and salt. add vinegar (or wine). when wine has evaporated, add fish stock. the amount of fish stock is determined by the amount of liquid in the pot. the brodetto should be very soupy. cover and cook 15 minutes.

toast the bread and place a slice at the bottom of each person's bowl. ladle brodetto over bread and serve immediately.

some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. also, you can substitute rice for bread.


fish stock

1 or 2 pounds of throw-away parts of fish
1 onion
2 carrots
3 ribs celery
3 quarts water

put all ingredients in a large pot and boil gently for 2 hours. strain. you may freeze extra stock.

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deepsouth said:

so, i started another thread on this and got some excellent advice from bucc, which i will take next time and adjust what i did today.

2 tbs canola oil
1 small yellow onion
2 tbs tamarind
1.5 tbs red boat fish sauce
1.5 tbs sugar
1.5 lbs red snapper filets
1 cup cubed pineapple
8 oz cut okra
2 cups mung bean sprouts
1 tsp cumin
4 plum tomatos
4 stalks lemongrass
4 cups vegetable broth
3 cups water
2 cloves garlic
2 stalks bac ha
1 bunch enoki mushrooms
1 dozen straw mushrooms
2 tsp black peppercorns
2 tsp sea salt
2 shallots


heat oil in saucepan and simmer onion and garlic about five minutes. add tamarind, fish sauce, sugar, salt, cumin, vegetable broth, lemongrass, black peppercorns. reduce heat to med-low and simmer 20 minutes. remove aromatics.

heat oil in sauce pan and add straw mushrooms for 2-3 minutes and then add enoki mushrooms for a minute. set aside.

add okra, pineapple and red snapper and simmer about until okra is tender but firm. add mushrooms and bean sprounts and tomatos and shallots and bring to a boil until sprouts start to wilt.

remove from heat and serve over rice.

had a bloody mary.....

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Norm said:

Can you give me some details on temp and time for sous vide salmon please.

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MisterChrister said:

Hell Fire, that's a sight to behold!

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