Seafood Soup, Trieste Style: Brodetto Triestino

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 10 cloves garlic, thinly sliced
  • 2 onions, finely chopped
  • 4 ribs celery, thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 cup dry white wine
  • 3 cups water
  • 1 small sole, cleaned
  • 1 red rock fish, cleaned
  • 1 small eel, cleaned and peeled
  • 1 red mullet, cleaned
  • 24 mussels, scrubbed and debearded
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
  • In a stockpot, heat the olive oil over medium high heat and add the garlic and onion. Cook over medium high heat until the onion and garlic are slightly browned and softened, about 5 minutes. Add celery and cook 5 minutes more. Stir in the vinegar and reduce it to almost nothing.

  • Add the wine and 3 cups of water and bring to a boil. Carefully place the fish into the liquid with 1/2 the parsley and reduce the heat to a high simmer. Cover loosely and cook until the fish is completely cooked through, about 15 to 20 minutes.

  • Note that you will not stir this. The fish should be served whole. During the last 5 minutes of cooking, add the mussels. When the mussels open, stir in the remaining parsley and serve immediately, drizzled with additional olive oil if desired.


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