Brodetto di Pesce (Tomato Seafood Stew)

A comforting tomato seafood stew, called Brodetto di Pesce in Italian, is a perfect winter dish. Fresh orange and lemon juice add a spark of acidity to the sauce, even as a restrained amount of red pepper flakes adds a gentle hint of spice. What makes the dish special and unique, though, is the seafood mix you curate. Choose your favorite fish and shellfish and let them simmer in the delicious broth. Soak up the savory warmth with bites of good, crusty bread. You’ll be back for more.

Seafood Suggestions for Stew

For your assorted seafood in your stew, some great options are mussels, shrimp, scallops, and a type of firm fish. For the firm fish we recommend sea bass, mullet, cod, monkfish or rockfish for the right texture and flavor profile. When cooking with shellfish, you want to be sure you scrub the shellfish well prior to avoid any food-borne illnesses.

Brodetto di Pesce (Tomato Seafood Stew) Recipe

Seafood Stew Ingredients

• 2 tbsp olive oil
• 6 cloves garlic (finely chopped or grated)
• 1/2 teaspoon red pepper flakes
• 1 cups Pinot Grigio or any dry white wine
• Juice of 2 lemons
• Juice of 1 orange
• 16 oz strained tomatoes
• 2 bulbs fennel sliced thin
• Salt to taste
• Pepper to taste
• 3 lbs assorted seafood
• ½ bunch fresh parsley (chopped)
• Crusty bread for serving
• 1 onion (chopped)
• 1 cup fish stock

Instructions

1. To a large, heavy dutch oven or saucepan, add the oil over medium-low heat.
2. Add the garlic, onion and red pepper flakes, cook for 1 minute without browning.
3. Pour in the wine, orange and lemon juice, stir and allow the wine to reduce slightly. Add the fish stock and bring to a simmer.
4. Stir in the strained tomatoes, salt and pepper. Turn up the heat to medium and bring to a simmer.
5. Add the clams and mussels and stir, cover the pan and steam for 5 minutes until all the shellfish are open.
6. 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.
7. If any of the shellfish do not open, discard them.
8. Serve warm, garnished with parsley and accompanied by great bread.

Story by Susan Fleming Morgans / Recipe by Chef Gary Klinefelter and Chef Chris O’Brien / Styling by Anna Franklin / Photography by Joey Kennedy

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