Recipe: Seafood Brodetto (Not Olive Garden's)

Seafood Brodetto - Olive Garden menu description

Shrimp, scallops and tilapia with mushrooms and spinach simmer in a white wine and marinara and saffron broth served with toasted ciabatta bread.

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BRODETTO (Not Olive Garden's)
From: Cucina DiBella, 10/29/2009
Adapted from About.com
Servings: 3-4

1/4 cup extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 eight ounce can of tomato sauce
1/6 cup vinegar
1 cup white wine
1 cup boiling water
1 tablespoons tomato paste
1 tablespoon fresh parsley
salt and pepper to taste
1/2 pound tilapia, cut into 1 inch pieces
1/2 pound scallops
1/2 pound shrimp

In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic and cook for about 3-4 minutes or until the onion is translucent.

To the pot, add the tomato sauce, vinegar, wine, water, tomato paste, and parsley. Adjust seasonings with salt and pepper. Let the mixture come to a boil to burn off the alcohol from the wine. Return to a simmer, cover, and cook about 30 minutes.

Add the fish, followed by the scallops and shrimp. Cover and continue to simmer for another 30 minutes. If you are using pre-cooked shrimp, don't add the shrimp until the last 5 minutes or so. You want the shrimp to meld with the other flavors, but not overcook. Serve hot.