Healthy Bites with Chef John Coletta of Quartino
Jane discovers a new healthy recipe from Chef John Coletta of Quartino.
Can you cook this meal for less than $20? Give it a shot, your body will thank you!
Brodetto ai Frutti di Mare
6 Shrimp; Brown; 16/20 ct; Shells removed; Deveined
1 Cheese Cloth; 4-inch x 4-inch
1 Tsp. Pepper; Black; Crushed
1 Garlic; Clove; Peeled
1 Bay Leaf; Fresh or Dried
1 Twine; Butchers; 12-inches in length
6 oz. White Fish; Fresh; Fillet; Skin on; Scales removed; Cut into 4 equal individual pieces
8 Mussels; Live; Cleaned and free from all visible dirt
2 oz. Scallops; Bay; Fresh; Cleaned
2 Tblsp. Oil; Olive; Extra Virgin
1 Garlic; Clove; Peeled; Sliced on bias; Paper thin
1/2 Cup Onion; Yellow; Peeled; Cut into 1-inch by 1/8-inch sticks
1/2 Cup Fennel; Bulb; Cut into 1-inch by 1/8-inch sticks
1/2 Cup Celery; Stalk; ; Cut into 1-inch by 1/8-inch sticks
To Taste Salt; Kosher or Sea
To Taste Pepper; Black; Freshly ground from a mill
1/2 Cup Tomatoes; Plum; Peeled; Italian; Diced; Low sodium
250 ml. Wine; White; Italian; Dry; Pinot Bianco
250 ml. Water; Room Temperature
1 Paper; Parchment; 15″ x 15″
1 Tblsp. Celery; Leaves
1 Tblsp. Fennel; Tops
Upon return from grocery shopping at Treasure Island, remove outer shells from the shrimp and reserve them. Devein the shrimp and refrigerate. Place a 4-inch square piece of cheese cloth onto a clean surface and place the reserved shrimp shells in the center. Add the crushed black pepper, garlic clove, bay leaf and form a pouch. Using a 12-inch piece of butchers twine, secure the pouch insuring that the length of the twine is now 10 inches long with the secured aromatic pouch. Secure the aromatic pouch to the handle of a heavy bottom pot while insuring that the pouch is resting on the bottom of the pot.
Inspect the remaining seafood and insure that the seafood is free from all visible ocean particles which may remain. Refrigerate the seafood.
In the heavy bottom pot add the extra virgin olive oil, garlic, onions, fennel, celery and place onto a medium flame. Allow the mixture to cook for 3 minutes. Season to taste with salt and pepper.
Once the vegetables are half cooked add the diced Italian peeled tomatoes and simmer for 1 minute.
Add the wine and water and allow the mixture to simmer on a low flame for 5 minutes.
Prepare the paper lid by folding the parchment paper in half and then in half again as though you were making a paper airplane. Measure the half distance from the center of the pot to the exterior and cut the edges from the paper forming a circle. Remove a 1/4 -inch from the tip which will allow the steam to rise freely. Reserve the paper lid until needed.
Once the liquid is reduced by half add the seafood and cover with the paper lid. Insure that the flame is on low. It is important not to boil this mixture since the seafood will become firm and rubbery. The seafood should take 4 to 5 minutes to cook until a soft texture is achieved.
Remove the pot containing the Brodetto from the stove. Using a stainless steel spoon begin to divide the Brodetto onto 2 bowls. Top the Brodetto with celery leaves and fennel tops and serve at once.
Healthy Bites is sponsored by Treasure Island Foods.