Holly Smith’s interpretation of brodetto is a simplified but elegant version of the traditional seafood stew. The acidity from verjus keeps the cream-based soup light, enhancing the natural sweetness of the seafood.
Serves 6–8 | start to finish: 25 minutes
1 tablespoon unsalted butter
4 tablespoons minced shallot
1/2 teaspoon minced garlic
4 tablespoons white verjus
4 cups crème fraiche
Zest of 1 lemon
Pinch salt
Pinch cayenne pepper
Prawns or scallops, chopped (approx.
2–3 ounces per serving)
1/2 cup fennel, diced and sautéed until tender
1/2 cup potato, diced and blanched
Chopped chives for garnish
Extra virgin olive oil
Over medium heat, melt the butter and sauté the shallot and garlic for approximately 3 minutes. Do not brown. Add the verjus, stir, and bring to simmer. Add crème fraiche, stir, and return to simmer. Add 1/2 lemon zest, salt, and cayenne, adding more as needed. Return to heat until bubbling.
Taste and add more salt or cayenne, as desired. Equally distribute prawns or scallops in bowls with potato and fennel. Add soup base to each bowl. Garnish with diced chives, lemon zest, and a drizzle of olive oil.