Ingredients

• 1 tablespoon olive oil
• 1 onion , chopped
• 2 celerys ribs , chopped
• 1 carrot , chopped
• 1 cup chopped fresh parsley
• 3 cloves garlic , finely chopped
• 2 bays leaves
• red pepper flakes , to taste
• 1 , 28 ounce
• 1.5 pounds red snapper fillets , cut into 2-inch pieces
• 0.5 cups white vinegar
• 3 cups fish stock
• 1 pound clams in shells , scrubbed
• 8 ounces medium shrimp , with shells
• salt and ground black pepper , to taste
• 6 ( Italian bread , toasted

Instructions

1. 1 Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3. 3 Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4. 4 Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.

Nutrition per serving