Vegetable-Seafood Stew with Cappelletti

Cook the capelletti in plenty of salted water according to package instructions until al dente.

Rinse tomatoes. Rinse Romanesco and divide into florets. Rinse, trim and cut ends off beans. Rinse cabbage and cut into large pieces. Peel carrots and cut into slices. Cut cod fillet into bite-sized pieces. Peel onion and garlic and chop finely, then sauté in butter, adding the vegetables (except tomatoes). Cook briefly. Then pour in broth and wine, bring to a boil, reduce heat, cover and simmer about 8 minutes. Then add the cod, capelletti, shrimp and tomatoes and simmer for another 5 minutes.