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Italian Seafood Stew with Tomatoes and White Wine
The Italian fishermen’s stew called brodetto comes from the Adriatic coast. Some traditional regional versions are elaborate, made with myriad types of seafood, others feature just a single variety of fish. But all are meant to use the daily catch from the local waters. For our simple weeknight stew, we use firm white fish along with mussels or clams, which release flavorful liquid into the fragrant tomato-based broth. Swordfish is firm and retains its meatiness, while cod tends to flake apart. Other types of fish that work well are monkfish and halibut. If you opt for clams instead of mussels, look for ones about 1½ inches in diameter so they cook in the times indicated in the recipe. Serve with crusty bread for dipping.
ounce can whole peeled tomatoes
pound boneless, skinless firm white fish, such as swordfish steaks or cod fillets, cut into 2-inch pieces
01Reserve ½ cup juice from the tomatoes, then drain the tomatoes; discard the remaining juice. Using your hands, crush the tomatoes; set the reserved juice and tomatoes aside separately. In a medium bowl, toss the fish with the garlic, lemon zest, 2 tablespoons of parsley, 1 tablespoon of oil and ¼ teaspoon salt; set aside.
This is a lovely simple seafood stew. We added little crushed red pepper at the table and served over pasta. Easy to make and can make adaptations as desired- I might try some fresh fennel and/or fennel seeds and some calamari or shrimp next time. There will be a next time!