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Brodetto (Italian Fish Stew)

By Chef Graham Jones Perfectly paired with 2016 hope & grace Russian River Valley Pinot Noir


1 ½ pounds mixed fish, shrimp, and mussels (can include crab)
8 ounces calamari ( cut into rings
1 onion, finely chopped
1 clove garlic, crushed
3 tablespoons olive oil
6 ripe roma tomatoes, seeded and diced
8 ounces white wine
15 ounces tomato sauce
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Sour Dough Bread



Fry onion and garlic in olive oil until golden.
Add the calamari and cook for 3-4 minutes.
Stir in the chopped tomatoes, white wine, vinegar, and tomato sauce; continue to cook for 3-4 minutes, then add 2 tablespoons of the parsley, shrimp, and fish.
Let cook an additional 3-4 minutes and then add the mussels.
Cover the pan and cook over medium heat until the mussels, shrimp, and fish are done.
Remove pan from heat and let stand 2-3 minutes.
Serve Brodetto in bowls, Sour Dough Bread & sprinkled with remaining parsley. Serves 4

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