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Seafood Soup, Trieste Style (Brodetto Triestino) Recipe

by Global Cookbook

Ingredients

1/4 c. extra-virgin extra virgin olive oil 10 x garlic cloves thinly sliced 2 x onions finely minced 4 x celery ribs thinly sliced 2 Tbsp. white wine vinegar 1 c. dry white wine 3 c. water

1 sm sole cleaned 1 x red rock fish cleaned 1 sm eel cleaned, peeled 1 x red mullet cleaned 24 x mussels scrubbed, debearded 1/4 c. finely-minced Italian parsley

Directions

1. In a stockpot, heat the extra virgin olive oil over medium-high heat and add in the garlic and onion. Cook over medium-high heat till the onion and garlic are slightly browned and softened, about 5 min. Add in celery and cook 5 min more. Stir in the vinegar and reduce it to almost nothing.
2. Add in the wine and 3 c. 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 till the fish is completely cooked through, about 15 to 20 min.
3. Note which you won't stir this. The fish should be served whole. During the last 5 min of cooking, add in the mussels. When the mussels open, stir in the remaining parsley and serve immediately, drizzled with additional extra virgin olive oil if you like.
4. This recipe yields 4 servings.

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