Brodetto di pesce

• 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

Found on culinaryginger.com

Description

Directions

• To a large, heavy dutch oven or saucepan, add the oil over medium-low heat.
• Add the garlic and red pepper flakes, cook for 1 minute without browning.
• Pour in the wine, stir and allow the wine to reduce slightly.
• Stir in the strained tomatoes, salt and pepper. Turn up the heat to medium and bring to a simmer.
• Add the clams and mussels and stir, cover the pan and steam for 5 minutes until all the shellfish are open.
• Season the shrimp, scallops and seabass evenly with salt and pepper, then add to the pan. Stir to coat in the sauce and cook for an additional 5 minutes.
• If any of the shellfish do not open, discard them.
• Serve warm garnished with parsley and bread.