My Thursday cooking adventure was this: Brodetto. Brodetto is an Italian dish that varies a bit from region to region. This dish was thicker than a bouillabaisse yet not quite as chunky as a cioppino. Once the hunt to find all of the different types of seafood at a relatively reasonable cost was over it was incredibly easy to make. After the fish broth is made simply add saffron, diced tomatoes, parsley, dry white wine, and about 4 lbs. of mixed seafood. Your kitchen will smell like Fisherman's wharf...minus the homeless and the flock of tourists! For this batch we used tilapia fillets, shrimp, scallops, mussels, and squid. Delicious!
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