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

• 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

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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Jump to Recipe >>> Brodetto di Pesce: Tomato Seafood Broth @ Honest Cooking

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