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.


  • 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


  1. To á lárge, heávy dutch oven or sáucepán, ádd the oil over medium-low heát.
  2. Add the gárlic ánd red pepper flákes, cook for 1 minute without browning.
  3. Pour in the wine, stir ánd állow the wine to reduce slightly.
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