Bradetto di pesce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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 cod evenly with salt and pepper, then add to the pan. Stir to coat in the sauce and cook, covered for an additional 5 minutes. If any of the shellfish do not open, discard them. Serve warm garnished with parsley and bread.