Every coastal country has some secret seafood recipes that they are proud of, or that define their identity and bring exquisiteness to the dish, that highlights the local spices, the techniques and the fresh ingredients from the market. And country like Italy that boast of its long Mediterranean coastline has many such seafood recipes that define the taste of the region. While Italian call this bordetto- fish stew, French call it bouillabaisse and Croatian name it brudet /brodet. And I am sure every fishing community of Europe has their own version of making it.
Traditionally this dish was meant to be for the fisherman’s and port workers and usually serves as complete meal, made with lots of fresh fish and other seafoods, sometimes unwanted scraps are also added that can not be sold in the market. The soup is primarily tomato base with spices and fresh herbs added to it to bring out the flavour.
Celebrity chef Giada de Laurentis (her orzo salad is my favorite go to meal) has given this fisherman’s stew a whole new identity, flavours are kept simple and uncomplicated. The steaks of salmons are first rubbed nicely with spices and dried herbs, then pan seared, you can bake it also. It was then served on a bed of fresh mint and pea puree in pool of lemony stew, that speaks of Spring, when air is light and crisp, and heart is filled with joy, everywhere there is splash of green budding here and there, after cold and white winter. It was welcoming and pleasant sight, just like this salmon in lemon brodetto with pea puree. Light and refreshing.
- Salmon steaks : 2
- Seasonings for salmon : dried thyme, rosemary, parsley, salt and pepper
- Onion : 1
- Lemons : 2
- Lemon zest : 1 tbsp
- Chicken / seafood broth : 2 cups
- Fresh mint : 1 tbsp chopped
- Garlic chopped: 1 tbsp or more
- Dried thyme : ½ tsp
- Fresh green peas : 2 cup
- Fresh mint leaves : ¼ cup packed
- Garlic : few cloves
- Salt and pepper to taste
- Grated Parmesan : ¼ cup
- Extra virgin olive oil : ¼ cup
- Combine the fresh peas, mint, garlic, salt and pepper in a bowl. Blend it in mixer. While it is running, slowly drizzle the olive oil. blend till smooth. Stir in the Parmesan and keep it aside.
- Warm the olive oil in a pan over medium heat. Add the shallots and onions, saute until tender, about 7 minutes. Add the garlic, dried thyme, lemon juice, zest, and broth. Bring to a simmer, and simmer for 30 minute over low heat. Blend it with the help of immersion blender.
- Reserve and keep warm.
- Wash and rub the salmon well with little olive oil, salt and pepper, dried thyme, rosemary and parsley.
- Heat enough oil in a pan.
- Fry the salmon steaks, both sides till done.
- To assemble the dish
- In a shallow bowl, pour the lemon brodetto, stir in the chopped fresh mint.
- Place large spoonful of pea puree in the center and then place the pan seared salmon steaks atop the mound of pea puree.
- Serve immediately with Italian garlic bread or with pasta.