Brodetto di Pesce: Italian Tomato Seafood Stew

A comforting Italian dish, this tomato seafood stew, or Brodetto di Pesce, is a perfect winter dish soaked up with a good loaf of bread.

Brodetto di pesce (seafood broth) is an authentic, Italian dish. A delicious selection of seafood is cooked in a tomato broth flavored with wine, onion and garlic. It’s comfort food for fish stew lovers.

San Francisco has their cioppino, but did you know Italy has their own versions? Depending on what region they are from, they are all called different names. Today’s recipe is from the home of Pomì tomatoes, the region of Emilia Romagna (and one of my favorite places to visit). They call it brodetto di pesce. Not quite soup or a stew, it’s more like something in between.

For Christmas Eve in my house we celebrate the feast of the seven fishes to honor my husbands Italian heritage. For Christmas Eve, Italian-Americans practice a partial fast serving seafood instead of meat. The seven fishes are usually spread over many courses and this brodetto di pesce would be one of the courses using five of the fishes.

My favorite aspect of this dish (besides eating it) is how quickly it comes together. After you have gathered the ingredients, there’s only 10 minutes of cooking time because seafood cooks quickly so this is perfect for entertaining. I made this dish in a large cast iron pan that I bring to the table to the pan so everyone can help themselves. Don’t forget lots of bread to soak up the delicious tomato sauce.

How to Make Brodetto di Pesce: Italian Tomato Seafood Stew

1. Prepare the Seafood:

• Scrub the mussels and clams well under cold water. If any of the shellfish are open and don’t close when tapped, discard them.
• Season the shrimp, scallops, and firm fish with salt and pepper evenly on both sides. Set aside.

2. Cook the Aromatics:

• Heat 1 tablespoon of olive oil in a large, heavy Dutch oven or saucepan over medium-low heat.
• Add the chopped garlic, onion, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

3. Deglaze with Wine:

• Pour in 3/4 cup of dry white wine, such as Pinot Grigio, and stir to deglaze the pan. Allow the wine to reduce slightly for 2-3 minutes.

4. Add Stock and Tomatoes:

• Stir in 1/2 cup of fish stock and bring the mixture to a simmer.
• Add 8 ounces of strained tomatoes, along with a pinch of salt and pepper to taste. Stir to combine, and increase the heat to medium.

5. Steam the Shellfish:

• Add the mussels and clams to the pan, stirring gently to coat them in the sauce.
• Cover the pan with a lid and steam for 5 minutes, until all the shellfish have opened. If any mussels or clams do not open, discard them.

6. Cook the Remaining Seafood:

• Once the shellfish have opened, add the seasoned shrimp, scallops, and firm fish to the pan.
• Stir gently to coat the seafood in the tomato sauce. Cover and cook for another 5 minutes, or until the seafood is opaque and cooked through.

7. Serve the Stew:

• Ladle the seafood stew into bowls and garnish with freshly chopped parsley.
• Serve immediately with crusty bread for dipping into the flavorful broth.

Recipe Notes:

• Seafood Substitutions: Use any combination of seafood you like, such as clams, squid, or other firm white fish. Make sure all shellfish are scrubbed well before cooking.
• Wine Substitute: If you prefer not to use wine, replace it with additional fish stock for a more concentrated seafood flavor.
• Timing Tip: Ensure that the shellfish opens up during the cooking process, and always discard any that remain closed after steaming.

Brodetto di Pesce: Italian Tomato Seafood Stew

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4.9 from 8 reviews

• Author: Janette Fuschi
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

A comforting Italian seafood stew perfect for a chilly night. Soak up the delicious tomato broth with crusty bread!

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil (15 ml) olive oil
• 3 cloves garlic cloves garlic
• 1/4 teaspoon red pepper flakes
• 3/4 cups (180 ml) Pinot Grigio or any dry white wine
• 8 ounces (240 ml) strained tomatoes
• 1/2 cups (120 ml) fish stock
• Salt
• Pepper
• 1 1/2 pounds (680 g) assorted seafood
• 2 teaspoons (5 g) fresh parsley
• Crusty bread
• 1/2 onion, chopped

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Instructions

1. Prepare the Seafood: Scrub the mussels and clams well under cold water. Discard any shellfish that are open and don’t close when tapped. Season the shrimp, scallops, and firm fish with salt and pepper on both sides. Set aside.
2. Cook the Aromatics: Heat 1 tablespoon of olive oil in a large, heavy Dutch oven or saucepan over medium-low heat. Add the chopped garlic, onion, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
3. Deglaze with Wine: Pour in 3/4 cup of dry white wine and stir to deglaze the pan. Allow the wine to reduce slightly for 2-3 minutes.
4. Add Stock and Tomatoes: Stir in 1/2 cup of fish stock and bring the mixture to a simmer. Add 8 ounces of strained tomatoes, along with a pinch of salt and pepper to taste. Stir to combine, and increase the heat to medium.
5. Steam the Shellfish: Add the mussels and clams to the pan, stirring gently to coat them in the sauce. Cover the pan with a lid and steam for 5 minutes, until all the shellfish have opened. Discard any mussels or clams that do not open.
6. Cook the Remaining Seafood: Add the seasoned shrimp, scallops, and firm fish to the pan. Stir gently to coat the seafood in the tomato sauce. Cover and cook for another 5 minutes, or until the seafood is opaque and cooked through.
7. Serve the Stew: Ladle the seafood stew into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread.

Notes

• For a richer flavor, use a dry white wine like Vermentino or Sauvignon Blanc instead of Pinot Grigio.
• To ensure even cooking, add the seafood in stages based on cooking time; start with the longest-cooking fish and end with the shrimp.
• Leftover Brodetto di Pesce can be stored in the refrigerator for up to 2 days; the flavors will deepen overnight.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 400
• Sugar: 5
• Sodium: 600
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 12
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 4
• Protein: 35
• Cholesterol: 150

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