Prep 5 mins
Cook 7 mins
Serve with salmon. From Food Network.
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, juice of
- 1 lemon, zest of
- 2 cups chicken broth
- 1 tablespoon chopped fresh mint leaves
- To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat.
- Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth.
- Bring to a simmer, and keep warm, covered, over low heat.
After making this to serve over salmon, I'm now not sure that that's what the recipe was meant for. Maybe it's supposed to be a soup. Nonetheless, it was a little more lemony than I was prepared for (though I can't see why--I should've been; that's a lot of lemon). It was really easy to make (though my shallot came awfully close to burning over medium heat), but I wasn't sure when to add the mint--whether it was supposed to be a garnish or added to the sauce/soup with the juice, zest & broth; I compromised and threw it in before I put the lid on to keep it warm till the fish was done.