Brodetto

By susanwadle

Ingredients

• 4 large “dry” scallops
• 6 tiger shrimp
• 4 oz calamari rings and tentacles
• 1/2 lb. mussels, scrubbed
• 1 large clove garlic, sliced thinly
• 2 Tbsp. chopped parsley
• 3 sprigs marjoram
• pepperoncino, chopped to taste
• 16 canned peeled cherry tomatoes and a little juice or 1 can diced tomatoes
• ( Alex uses the canned tomatoes from Academia Barilla)
• 3 oz. dry white wine
• 1 cup fish stock (frozen or use clam juice)
• zest of 1/2 lemon (use a microplane)
• Good EVOO
• Cooking oil
• Salt and pepper

Details

Servings 2

Preparation

Step 1

Heat a shallow 12" sauce pan with enough cooking oil to coat the bottom, until the
first tendrils of smoke arise.
Season the seafood with salt and pepper, and spread out into the pan.
After 30 seconds, sprinkle the garlic, herbs, and pepperoncino in the pan.
Continue cooking over medium high heat for another minute, stirring constantly.
Deglaze with 3 oz white wine, reduce until mostly evaporated, add 1 c fish stock.
Cover and simmer for 3 minutes or until the mussels have opened
Remove from heat. Mix in the zest and 2 Tbsp. EVOO, Taste, season, and serve.