This brodetto follows essentially the same steps as the preceding skate recipe, flouring and frying to seal and caramelize the fillets, then returning them to the skillet as you create the sauce. But here the sauce is built on a light purée of poached garlic, lemon juice, and white wine, rather than onions, tomato paste, and red wine vinegar. You can take other fish and seafood in this direction. Skate is as delicious in white brodetto as it is in red. Shrimp and scallops—even chicken breast—are excellent done this way as well. An important point to remember, though, with seafood variations: shrimp, scallops, and fillet of skate will be overcooked if they’re in the sauce too long. After the initial browning of these delicate fish, get all the sauce liquids cooking first, then add them to the brodetto for just the last couple of minutes before serving.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.