Seafood Brodetto
3
Points® value
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
6
Difficulty
Easy
Living in a country with more than 4,500 miles of coastline means Italians eat a lot of fish. Seafood soups called brodetto, cioppino, or cacciucco were created by fishermen who made them on board their boats, in a big pot, with the catch that hadn’t been sold at market that day. Our version of brodetto is sweet, spicy, and garlicky with bread to mop up the savory bits. Serve this warming dish to begin a larger meal or as a complete meal on its own. The varied textures of the fish and onions will surely delight your crowd.
Ingredients
Italian bread
3 oz, cut into six 1/2-oz slices
Garlic
5 clove(s), large, 1 clove cut in half, 4 cloves finely chopped
Olive oil
2 tsp(s)
Onion
1 medium, chopped
White wine
1 cup(s), dry
Canned crushed tomatoes
28 oz, (2 cans)
Dried oregano
½ tsp(s)
Crushed red pepper flakes
1 pinch(es)
Uncooked shelled mussels
24 medium, scrubbed and debearded
Little neck clams
24 item(s), scrubbed
Uncooked boneless squid
½ pound(s), cleaned, cut into rings and tentacles
Uncooked shrimp
½ pound(s), large, peeled and deveined
Fresh basil
½ cup(s), chopped
Table salt
¼ tsp(s), or to taste