Description
A comforting Italian seafood stew perfect for a chilly night. Soak up the delicious tomato broth with crusty bread!
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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