Seafood 4

Brodetto di pesce, topped with homemade anchovy-garlic croutons

This dish is known by a variety of names, for example “Italian-style fish stew” or “cioppino”. The ingredients are some variation of onions, garlic, tomatoes, wine, fish and shellfish. For this version, I used 2 cups Ommegang Witte in place of the white wine, cod from Blue Moon Fish at Union Square Greenmarket, squid and shrimp from Citarella and dried porcini mushrooms [soaked first in the beer and then added halfway through the cooking process, along with the mushroom-infused beer].

Perfect for a chilly spring evening like tonight.


  1. Joe

    At this time of year in your area, do you use fresh tomatoes of some sort, or canned crushed tomatoes, or something else? Looks great, by the way. I have never cooked my own squid.


  2. Tomatoes are available at the farmers’ market year round, although the ones out of season are grown hydroponically and in greenhouses, and thus cost something like $6 a pound.

    For this and the gnocchi sauce from a couple of nights ago, I used canned tomatoes.

    Tomato season runs from early July through September here in New York, although last year I was able to find heirlooms still available in mid-October. Global warming for the win.

    I’d been hankering for some kind of tomato dish for the past six months so I broke the seasonal rule for this week only. I should mention that the cod was caught from either Long Island Sound or the Atlantic Ocean, and very likely from Friday afternoon.

    Speaking of canned tomatoes, that’s something that I would like to do this year. Buy a bunch of tomatoes in season, can in jars and stock up, so I have something to look forward to in the winter.


  3. Thanks for the compliment. 🙂

    Melt butter in a skillet, add anchovy fillet that was previously packed in oil. Mash fillet so that it disintegrates and incorporates into the butter. Add garlic and cook until it takes on a little color, do not burn. Turn heat down a couple of notches, add bread cubes. Toss, stirring frequently to prevent the croutons from soaking up too much butter. Add some chopped parsley at the end, maybe a touch of black pepper.

    You don’t need any salt because the anchovy will take care of that. If you use salted butter instead of unsalted, the croutons will be too salty [not to mention the addition of anchovy would be redundant]. Anchovies lend a certain complexity that I find appealing.


  4. Mmm…good croutons. You taught me new again here: BEER for the Cioppino? I’m printing this post out! On the tomatoes? WE DO can some every year, but my favorite is freezing the skinned tomatoes…yum. NEW for us this year was: ROASTING the sliced tomatoes and freezing them. THOSE have added a GREAT taste to sauces they were used in this winter. I have grown to love most anything roasted: Asparagus, Brussel Sprouts, Broccoli, and yes, ‘maters.


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anna brones

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