You guys know my affinity for complicated dishes that take hours to make and then make me question why I even do this in the first place (case in point: rutabaga roulade).
This dish, this seafood brodetto, which seems like it should fit into that category, is the exact opposite.
This is how simple it is: it requires ZERO chopping of anything. It is made in one pot. It takes 25 minutes.
Brodetto is like bouillabaisse’s less pretentious younger sister. When we made bouillabaisse last year, it took research and prep work, a full Sunday afternoon, and a bottle of champagne (optional). And there is a time and place for that. But on Monday night, brodetto is the better choice.
Open up four jars: sun dried tomatoes, capers, Kalamata olives, and roasted tomatoes. A little chicken broth and some pasta. A Trader Joe’s bag of calamari, scallops, and shrimp.
Put it in a pot and stir occasionally. The stew thickens and gets creamy. It develops layers. And then it’s ready.
- 2 cups chicken broth
- 2 cups water
- ¾ cup israeli couscous (the big pearl kind), dry*
- ¼ cup orzo, dry*
- *alternatively, you can use 1 cup Trader Joe's Harvest Blend pasta for the 2 ingredients above
- 1 cup orecchiette or rotini pasta, dry
- ¼ cup sun dried tomatoes
- ½-1 cup Kalamata olives
- ¼ cup capers
- 1 15 oz can fire roasted tomatoes
- 1 bag Trader Joe's Seafood Blend (or 16 oz similar product)
- salt and pepper to taste
- In a medium sized dutch oven, bring chicken broth and water to a boil. Stir in israeli couscous, orzo, and pasta. Bring pot to a boil again.
- Once pasta is al dente, stir in sun dried tomatoes, olives, capers, and fire roasted tomatoes. Cook for 2-5 minutes, until mixture starts to thicken.
- Add seafood and cook just until shrimp is pink, about 3-4 minutes. Remove from heat, salt and pepper to taste, and serve immediately.
Lovely!
writes MaryThanks Mary! One of my favs.
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