Brodetto di pesce, topped with homemade anchovy-garlic croutons
This dish is known by a variety of names, for example “Italian-style fish stew” or “cioppino”. The ingredients are some variation of onions, garlic, tomatoes, wine, fish and shellfish. For this version, I used 2 cups Ommegang Witte in place of the white wine, cod from Blue Moon Fish at Union Square Greenmarket, squid and shrimp from Citarella and dried porcini mushrooms [soaked first in the beer and then added halfway through the cooking process, along with the mushroom-infused beer].
Perfect for a chilly spring evening like tonight.