If you are hungry for something a little different for the fall, Brodetto stew is delicious. It is easy to make and quick. You can make this with whatever different fish or sea food you have on hand in your freezer. This is a traditional stew that was made from left over fish that did not sell at the end of the day that was caught by fishermen.  

I had a snack baggie of little shrimp, some imitation crab left over in a sandwich bag and 2 flounder filets hanging around in the bottom of the freezer. They were all left over uncooked from other meals. Non of it was large enough to make a meal from for the family. I also had a quart bag of chicken stock taking up room.  I make all my own stock and normally freeze it to have on hand. I also found an assortment of odds and ends of vegetables in the freezer that would go good in Fisherman's Stew. I chose yellow squash. broccoli and kale to keep it more traditionally Italian. You pick what ever you want to add to this basic recipe that follows. 

Basic Stew Recipe

Chopped Celery

Chopped Carrot

Chopped Onion 

Chopped Potato

Sautee in a stock pot using olive oil and a pinch of salt until the onions are tender and translucent. Add a 1 cup a white wine to the bottom of the pan to loosen all the bits of flavor. 

Add

2 cups of stock

1 15 oz can of stewed tomatoes

1/4 teaspoon dill weed

1/2 teaspoon rosemary

1/2 teaspoon Italian seasoning

1 teaspoon of parsley

3 cloves of crushed garlic

salt and pepper to taste

Bring to a boil then add vegetables and fish.

Cook for 10 minuets until done.  Some fish you only want to add at the last few minutes. 

Serve with crusty bread or crackers.  It is really filling and good.