👨‍🍳 Instruktioner

1. 1

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

   💡 Proffstips: Do not brown the onion.
2. 2

   Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

   💡 Proffstips: Be careful not to burn the garlic.
3. 3

   Add the crushed tomatoes, white wine, and fish stock (or water). Bring to a simmer, scraping up any browned bits from the bottom of the pot.

4. 4

   Add the firmer fish pieces (like monkfish or snapper) to the pot. Simmer for about 10 minutes.

   💡 Proffstips: Adding fish in stages ensures even cooking.
5. 5

   Add the softer fish pieces (like cod or mullet) and the shellfish (mussels, clams, shrimp). Cover and cook for another 5-8 minutes, or until the fish is cooked through and the shellfish have opened.

   💡 Proffstips: Discard any shellfish that do not open.
6. 6

   Stir in the chopped fresh parsley. Season with salt and black pepper to taste.

7. 7

   Serve the Brodetto hot, traditionally accompanied by crusty bread for dipping.