Name: Brodetto
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 6
Ingredients: 75 gm fregola (see note); 2 tbsp olive oil; 4 anchovy fillets; 1 onion, finely diced; 1 fennel bulb, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 garlic clove, finely chopped; 6 basil leaves, plus extra to serve; ½ bunch thyme leaves; 1 tbsp tomato paste; ½ tsp each dried chilli flakes and fennel seeds; 200 ml vermouth; 12 black mussels, scrubbed; 12 green tiger prawns, peeled (heads and shells reserved), intestinal tract removed, tail intact; 6 Balmain bug tails, peeled (heads and shells reserved); To serve: extra-virgin olive oil; Prawn stock; ½ tbsp olive oil; ½ onion, coarsely chopped; ½ carrot, coarsely chopped; ½ celery stalk, coarsely chopped; ½ tbsp tomato paste; 50 ml brandy; Pinch saffron threads

Brodetto

Australian Gourmet Traveller recipe for brodetto by Tobias Gush from Adelaide restaurant Chianti Classico.

Serves 6

Prep

30M

Cook

1H 40M

Total

2H 10M

“I love the seafood-based broth Tobias Gush makes at Chianti Classico in Adelaide. Could you publish the recipe so I can make it myself?”

Kylie Menzel, North Adelaide, SA

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

75 gm fregola (see note)

2 tbsp olive oil

4 anchovy fillets

1 onion, finely diced

1 fennel bulb, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

1 garlic clove, finely chopped

6 basil leaves, plus extra to serve

½ bunch thyme leaves

1 tbsp tomato paste

½ tsp each dried chilli flakes and fennel seeds

200 ml vermouth

12 black mussels, scrubbed

12 green tiger prawns, peeled (heads and shells reserved), intestinal tract removed, tail intact

6 Balmain bug tails, peeled (heads and shells reserved)

To serve: extra-virgin olive oil

Prawn stock

½ tbsp olive oil

½ onion, coarsely chopped

½ carrot, coarsely chopped

½ celery stalk, coarsely chopped

½ tbsp tomato paste

50 ml brandy

Pinch saffron threads

Method

Main

1.For prawn stock, preheat oven to 190C. Place prawn shells and bug shells in a large roasting pan, roast until brown (15-20 mins). Meanwhile, heat oil in a large saucepan over medium heat, add vegetables, stir frequently until brown (3-5 minutes), add tomato paste, stir frequently until thick (2 mins). Add roasted shells, deglaze with brandy, add enough water to cover shells by 1cm (about 2 litres), bring to boil. Reduce heat to low, cook until infused (30 mins). Strain through a fine sieve (discard solids), season to taste, add saffron, set aside.

2.Cook fregola in a saucepan of boiling salted water, stirring occasionally until tender (8-10 mins). Drain, refresh and set aside.

3.Meanwhile, heat oil in a large saucepan over medium heat, add anchovies, stir occasionally to break down (2-3 mins). Add vegetables, garlic and herbs, stir occasionally until soft (5-7 mins). Add tomato paste and spices, stir often until thick (2-3 mins). Deglaze with vermouth, reduce liquid by half (2-3 mins), add prawn stock, bring to the boil, reduce heat to low and simmer until vegetables are tender (15-20 mins). Add seafood, cook until pink and just cooked through (3-4 mins). Stir through fregola, divide among bowls, scatter with extra basil leaves, drizzle with olive oil, season to taste and serve immediately.