Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, finely chopped or grated
- 1/4 teaspoon red pepper flakes
- 3/4 cup Pinot Grigio or any dry white wine
- 8 ounces Pomi organic strained tomatoes
- Salt
- Pepper
- 1 1/2 pounds assorted seafood clams, mussels, shrimp, scallops and firm fish (I used seabass). Scrub the shellfish well.
- 2 teaspoons fresh parsley, chopped
- Crusty bread for serving
Recipe Description
Brodetto di pesce (seafood broth) is an authentic, Italian seafood dish. A delicious selection of seafood cooked in a tomato broth flavored with wine and garlic. It’s comfort food for seafood lovers.
San Francisco has their cioppino, but did you know Italy has their own versions? Depending on what region they are from, they are all called different names. Today’s recipe is from the home of Pomi tomatoes, the region of Emilia Romagna (and one of my favorite places to visit). They call it brodetto di pesce. Not quite soup or a stew, it’s more like something in between.
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