Giada’s salmon in lemon brodetto with pea puree – spring / summer special Recipe

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…