Description
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.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic (finely chopped or grated)
- 1/4 teaspoon red pepper flakes
- 3/4 cup Pinot Grigio or any dry white wine
- 8 ounces Organic strained tomatoes
- Salt
- Pepper
- 1 1/2 pounds assorted seafood (mussels, shrimp, scallops and firm fish (I used sea bass, but mullet, cod, monkfish or rockfish works just as well). Scrub the shellfish well.)
- 2 teaspoons fresh parsley (chopped)
- Crusty bread for serving
- 1/2 onion (chopped)
- 1/2 cup fish stock
Instructions
- To a large, heavy dutch oven or saucepan, add the oil over medium-low heat.
- Add the garlic, onion and red pepper flakes, cook for 1 minute without browning.
- Pour in the wine, stir and allow the wine to reduce slightly. Add the fish stock and bring to a simmer.
- Stir in the strained tomatoes, salt and pepper. Turn up the heat to medium and bring to a simmer.
- Add the clams and mussels and stir, cover the pan and steam for 5 minutes until all the shellfish are open.
- Season the shrimp, scallops and seabass evenly with salt and pepper, then add to the pan. Stir to coat in the sauce and cook for an additional 5 minutes.
- If any of the shellfish do not open, discard them.
- Serve warm garnished with parsley and bread.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main, Soup, Stew
- Cuisine: American-Italian, Italian