Seafood Brodetto
Serves: 8
 
Ingredients
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • pinch of chili flakes
  • pinch of tumeric
  • 1 Tbsp olive oil
  • 2 Tbsp tomato paste
  • ½ cup white wine
  • 3 Tbsp red wine vinegar
  • 1 qt no-salt chicken stock, clam juice, or seafood stock (see recipes for homemade stock)
  • 1 can diced no-salt-added tomatoes, undrained
  • 4 tilapia filets, each cut in half with a diagonal cut
  • 8 oz medium shrimp, peeled and cut into bite-size pieces
  • ½ lb bay scallops
  • 1 cup baby spinach leaves OR frozen spinach leaves (thawed and well drained)
  • grated Parmesan cheese
  • 2 lemons, halved and grilled (optional – you can use a splash of lemon juice instead)
Instructions
  1. Heat the olive oil in a large pot. Add the shallots or onions and cook until translucent, about 3 minutes. Add celery, carrots, tumeric, and chile flakes and sauté for 5 minutes more. Add garlic and sauté 1 minute, until fragrant
  2. Add tomato paste. Cook and stir for 4 minutes. It will probably stick the bottom of pan – this is good, but adjust the heat so it doesn’t burn.
  3. Add the white wine and deglaze the pan, scraping up the buts from the bottom of the pot. Add the red wine vinegar, stock, and tomatoes. Bring to a boil, then turn the heat down to simmer. Cover and let simmer for 20 minutes.
  4. Add tilapia, making sure they are submerged in the liquid. Simmer for 10 minutes until the tilapia filets turn opaque.
  5. Add the scallops and shrimp pieces and gently stir. Simmer for 5 more minutes until the shrimp change color and the scallops are opaque.
  6. Serve in large bowls: Place a filet in each person’s bowl. Ladle the soup over the filet. top with leaves of fresh spinach and freshly grated parmesan choose. Squeeze the lemon over the bowl before eating.
Nutrition Information
Serving size: ¾ cup. Sodium: 158mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/seafood-brodetto/