Eduardo Giurici's brodetto alla triestina (Trieste-

Name: Eduardo Giurici's brodetto alla triestina (Trieste-style fish stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds cleaned, whole sea bass, without the head, tail and fins; 2 pounds cleaned, whole striped bass, without the head, tail and fins; 3/4 pound cleaned, ready-to-cook squid; 2 eight-ounce lobster tails in the shell; 1/2 cup olive oil; 2 cups finely chopped onions; 1/2 cup redwine vinegar; 4 cups fish stock (see recipe); 2 cups marinara sauce (see recipe); Salt, if desired; Freshly ground pepper; 6 medium-size shrimp, shelled and deveined; 12 littleneck clams; 14 mussels, scrubbed; Polenta (see recipe)

Servings: persons

1 1/2 pounds cleaned, whole sea bass, without the head, tail and fins
2 pounds cleaned, whole striped bass, without the head, tail and fins
3/4 pound cleaned, ready-to-cook squid
2 eight-ounce lobster tails in the shell
1/2 cup olive oil
2 cups finely chopped onions
1/2 cup redwine vinegar
4 cups fish stock (see recipe)
2 cups marinara sauce (see recipe)
Salt, if desired
Freshly ground pepper
6 medium-size shrimp, shelled and deveined
12 littleneck clams
14 mussels, scrubbed
Polenta (see recipe)

1
Put the sea bass on a flat surface and cut it crosswise into one-and-one-half-inch pieces.
2
Repeat with the striped bass.
3
Set both fish aside.
4
Cut the cleaned squid into one-inch lengths.
5
Set aside.
6
Cut each lobster tail crosswise into three or four pieces.
7
Heat the oil in a very large casserole with a heavy bottom and, when it is hot and almost smoking, add the onions.
8
Cook, stirring constantly, until the onions are golden brown, about 10 minutes.
9
Take care not to burn.
10
Arrange the pieces of sea bass, striped bass and lobster tails in the casserole.
11
Cook, turning the pieces occasionally, over high heat about three minutes.
12
Add the vinegar and stir.
13
Cover and cook about one minute.
14
Add the fish stock and bring to the simmer.
15
Cover.
16
Cook about five minutes.
17
Add the marinara sauce and cover.
18
Cook three minutes.
19
Add the squid, salt and pepper to taste and partly cover.
20
Let cook eight minutes.
21
Add the shrimp, clams and mussels and cook five minutes longer, or just until the mussels and clams open.
22
Serve with portions of polenta.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds cleaned, whole sea bass, without the head, tail and fins, 2 pounds cleaned, whole striped bass, without the head, tail and fins, 3/4 pound cleaned, ready-to-cook squid, 2 eight-ounce lobster tails in the shell, and more.

Yes, Eduardo Giurici's brodetto alla triestina (Trieste-style fish stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eduardo Giurici's brodetto alla triestina (Trieste-style fish stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions