This seafood brodetto recipe is made up of five different types of fish and shellfish, but that's nothing compared to the classic All’Anconetana brodetto.
- 1 1/2 pounds assorted seafood , I used seabass, mussels, shrimp, scallops and firm fish . Scrub the shellfish well.
- 8 ounces (226 grams) crushed or diced tomatoes or passata
- 3 cloves garlic, finely chopped or grated
- 2 teaspoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
- 3/4 cup (177 ml) dry white wine
- Crusty bread for serving
- Salt and pepper to taste
- 1 tablespoon olive oil
- 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 tomatoes, salt and pepper (taste for seasoning). 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. Enjoy your dinner!