Italian Seafood Stew with Tomatoes and White Wine
- Makes4 servings
- Cook Time30 minutes
- 1
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.
Don’t forget to reserve ½ cup of the tomato juice before draining the tomatoes. But don’t add more than the ½ cup when making the broth, as too much will throw the flavors off balance. Make sure to cut the fish into pieces about 2 inches in size so they don’t overcook and to turn them over at the 4-minute mark to ensure they cook evenly.
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