Chef Marisa Iocco’s Seafood Stew (Il Mio Brodetto di Pesce)

Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 lobster, about 1 1/2 lb.
• 10 mussels, de-bearded and scrubbed
• 6 clams, scrubbed
• 4 medium shrimp, shelled and de-veined
• 2 medium calamari, cleaned
• 1 heaping Tbsp. bay scallops
• 4 oz. cod, swordfish or monkfish, or a mix of any
• 8 oz. dry white wine
• 2 cups canned cherry tomatoes with their juices
• 2 cups seafood stock, purchased or homemade
• 1 large clove garlic, cut crosswise into thin slices
• 1 tsp. chopped Vidalia onion
• Salt, to taste
• 1/2 green bell pepper, seeded and chopped
• 1/2 tsp. crushed red pepper flakes
• 2 large slices crusty bread, optional for serving

Directions

1. Carefully clean all the seafood using cool water. Heat the olive oil and add the garlic, cooking gently until very lightly golden and fragrant; discard. Add the ground black pepper, onion, and crushed red pepper, cooking until the onion is tender.
2. Cut the lobster in half and add it to the pot, shell side up. Cover and cook for a few minutes over high heat.
3. Add the wine, and cook until it evaporates, about 3 minutes. Add the tomato, salt and seafood stock. Turn the heat down to low, and simmer for 3 more minutes. Add the clams, calamari and cod, swordfish or monkfish. Simmer for an additional 7 to 10 minutes.
4. Add the mussels, scallops, and shrimp. Simmer gently for another 3 minutes. Turn off the heat. Sprinkle the fresh parsley over the seafood. Allow the pot to rest for a full 5 minutes.

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