At Leon’s in Manhattan, the tangy, tomato-based brodetto di pesce leaves you craving more. Then comes a pasta tossed in the leftover broth.
Make the stew: In a wide saucepan, bring 1 quart strained broth to a low simmer. Add cherry tomatoes, white balsamic vinegar, shatta and skate. Cover and simmer gently 4 minutes.
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