Brodetto (Italian Fish Stew)

🛒 Ingredients

• Mixed White Fish Fillets (e.g., cod, snapper, monkfish) 120 g · 98 kcal
• Shrimp, peeled and deveined 40 g · 34 kcal
• Mussels or Clams, scrubbed and de-bearded 40 g · 30 kcal
• Extra virgin olive oil 11 g · 97 kcal
• Yellow onion, finely chopped 40 g · 16 kcal
• Garlic cloves, minced 5 g · 7 kcal
• Canned chopped tomatoes 80 g · 18 kcal
• Dry white wine 38 g · 31 kcal
• Fish broth or water 60 g · 3 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Pinch of red pepper flakes (optional) 0 g · 0 kcal

👨‍🍳 Instructions

1. Pat the mixed fish fillets dry and season lightly with salt and pepper. Prepare all shellfish, ensuring mussels and clams are scrubbed and de-bearded.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
5. Add the canned chopped tomatoes and fish broth (or water). Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes to allow flavors to meld.
6. Gently add the fish fillets to the simmering broth, submerging them. Cook for 5 minutes, then add the shrimp, mussels, and clams.
7. Continue cooking for another 3-5 minutes, or until the shrimp are pink, fish flakes easily, and mussels/clams have opened. Discard any unopened shellfish.
8. Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh chopped parsley just before serving.