Brodetto di Pesce

🛒 Ingredients

• Olive oil 15 g · 135 kcal
• Garlic cloves 5 g · 7 kcal
• Cherry tomatoes 100 g · 18 kcal
• Dry white wine 37 g · 30 kcal
• Fish broth 125 g · 12 kcal
• Cod fillet 50 g · 44 kcal
• Monkfish fillet 50 g · 43 kcal
• Shrimp (peeled) 50 g · 43 kcal
• Mussels (meat) 25 g · 17 kcal
• Clams (meat) 20 g · 15 kcal
• Fresh parsley 5 g · 2 kcal
• Chili flakes 1 g · 2 kcal

👨‍🍳 Instructions

1. Clean all seafood thoroughly; shell shrimp and devein them, scrub mussels and clams, discarding any that are open and do not close when tapped. Cut fish fillets into 2-3 inch pieces.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add minced garlic and chili flakes (if using), and sauté for 1 minute until fragrant.
3. Add cherry tomatoes to the pot and cook, stirring occasionally, for 5-7 minutes until they soften and release their juices. Pour in the white wine and cook for another 2 minutes, allowing the alcohol to evaporate.
4. Pour in the fish broth, bring to a simmer, and season lightly with salt and pepper. Add the firmer fish fillets (cod, monkfish) to the broth and cook for 5 minutes.
5. Add the shrimp, mussels, and clams to the pot. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque, and the mussels and clams have opened. Discard any shellfish that remain closed.
6. Stir in fresh parsley. Taste and adjust seasoning as needed. Serve Brodetto di Pesce hot, ideally with crusty bread for dipping.