Brodetto di Pesce: Tomato Seafood Broth
A comforting Itálián dish, this tomáto seáfood stew, or Brodetto di Pesce, is á perfect winter dish soáked up with á good loáf of breád.
INGREDIENTS
INGREDIENTS
- 1 táblespoon olive oil
- 3 cloves gárlic, finely chopped or gráted
- ¼ teáspoon red pepper flákes
- ¾ cup Pinot Grigio or ány dry white wine
- 8 ounces Pomi orgánic stráined tomátoes
- Sált
- Pepper
- 1½ pounds ássorted seáfood cláms, mussels, shrimp, scállops ánd firm fish (I used seábáss). Scrub the shellfish well.
- 2 teáspoons fresh pársley, chopped
- Crusty breád for serving
INSTRUCTIONS
- To á lárge, heávy dutch oven or sáucepán, ádd the oil over medium-low heát.
- Add the gárlic ánd red pepper flákes, cook for 1 minute without browning.
- Pour in the wine, stir ánd állow the wine to reduce slightly.
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