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.
  4. .....
  5. .....
  6. .....
  7. .....
  8. .....

0 Response to "Brodetto di Pesce: Tomato Seafood Broth"

Post a Comment

Iklan Bawah Judul

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel