Brodetto Di Pesce: Italian Seafood Stew

Ingredients

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Onion

1 large, finely chopped

Tomatoes

4 large, diced

White wine

1/2 cup

Fish stock

4 cups

Mixed seafood (such as shrimp, mussels, clams, calamari)

2 pounds

Salt and pepper

to taste

Fresh parsley

1/2 cup, chopped

Crusty bread

for serving

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and finely chopped onion to the pot. Cook until the onion is softened and translucent, about 5 minutes.
3. Stir in the diced tomatoes and cook for another 5 minutes until they begin to break down and release their juices.
4. Pour in the white wine, stirring well. Allow it to simmer for 2-3 minutes to cook off the alcohol, enhancing the overall flavor of the stew.
5. Add the fish stock to the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the broth simmer for 15 minutes to allow the flavors to meld together.
7. Add the mixed seafood to the pot, ensuring it is fully submerged in the broth. Cook until the seafood is cooked through and tender, about 5-7 minutes. Be careful not to overcook the seafood as it can become tough.
8. Season the stew with salt and pepper to taste.
9. Sprinkle the stew with freshly chopped parsley for a burst of color and freshness.
10. Serve the Brodetto di Pesce hot with slices of crusty bread on the side for dipping.