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In Spain we made a similar dish using only rockfish and incorporating potatoes and green peppers into the mix. This version is a little more similar to the Italian version “brodetto di pesce” that will also change depending on where you eat it.


  • 1 handful Clam washed in cold water

  • 1 handful Mussels beards removed

  • 1 medium Squid cleaned and sliced in to 5mm thick rings

  • 200 g monkfish or blue eye

  • 4 Scampi or large prawns, split horizontally and intestines removed

  • 2 blue swimmer crabs split

  • 6 Tomatoes

  • 2 Cloves Garlic peeled and finely sliced

  • 1 bunch Parsley washed, stalks removed and finely sliced and leaves chopped roughly

  • 3 anchovy fillets

  • 1 Red chilli finely sliced

  • Extra Virgin Olive Oil

  • 0.5 Glass Chardonnay or other white wine


  • 1.

    Plunge the tomatoes into boiling salted water for about thirty seconds, then remove them from the water and refresh in cold water. Remove the skin and the seeds with your fingers and reserve the flesh.

  • 2.

    Heat the garlic, parsley stalk, anchovy and the chilli with a little olive oil over a medium heat in a pot large enough to comfortably hold all the ingredients.

  • 3.

    After about 2 minutes add the crabs and the tomato flesh and place a lid on the pot for a further two minutes and then add the fish, clams, mussels, and scampi and place the lid on again.

  • 4.

    After a minute add in the wine, cook for a couple more minutes and then remove the pot from the heat and allow it to sit for about five minutes before sprinkling in the rest of the parsley.

  • 5.

    I often serve the Brodetto in the pot at the table or in a large bowl with some crusty bread or crostini.


MATT SKINNER'S WINE RECOMMENDATIONS Ktima Kosta Lizardis ‘Amethystos’ White, 2006 Drama, Greece

The Greek wine scene has never looked in better shape. Better work in the vineyards, new winemaking equipment, and a global perspective has resulted in the production of a handful of world-class wines. And this example is no exception. Slung together from a mix of Semillon, Sauvignon Blanc and native variety Assyrtiko - think light, fresh, dry, and with super intensity of ripe apple and pear-like fruit. Perfect partner to a whole cast of seafood-inspired dishes and fresh spring flavours.

While few Greek wines make the journey to Australia, Semillon/Sauvignon Blanc blends are something this country does as well, if not better, than any other. Seek out Stella Bella and Evans & Tate both of which you should be able to find in the low $20's.

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