Brodetto di Pesce: Tomato Seafood Broth

• Produce

  • 3 cloves Garlic
  • 2 tsp Parsley, fresh

• Baking & Spices

  • 1 Pepper
  • 1/4 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Bread, crusty

• Beer, Wine & Liquor

  • 3/4 cup Pinot grigio or any dry white wine

• Other

  • 8 ounces Pomi organic strained tomatoes

Found on honestcooking.com

Description

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, finely chopped or grated
• ¼ teaspoon red pepper flakes
• ¾ cup Pinot Grigio or any dry white wine
• 8 ounces Pomi organic strained tomatoes
• Salt
• Pepper
• 1½ 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

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.