Seafood Soup, Trieste Style: Brodetto Triestino

1. 1

   In a stockpot, heat the olive oil over medium high heat and add the garlic and onion.

2. 2

   Cook over medium high heat until the onion and garlic are slightly browned and softened, about 5 minutes.

3. 3

   Add celery and cook 5 minutes more.

4. 4

   Stir in the vinegar and reduce it to almost nothing.

5. 5

   Add the wine and 3 cups of water and bring to a boil.

6. 6

   Carefully place the fish into the liquid with 1/2 the parsley and reduce the heat to a high simmer.

7. 7

   Cover loosely and cook until the fish is completely cooked through, about 15 to 20 minutes.

8. 8

   Note that you will not stir this.

9. 9

   The fish should be served whole.

10. 10

    During the last 5 minutes of cooking, add the mussels.

11. 11

    When the mussels open, stir in the remaining parsley and serve immediately, drizzled with additional olive oil if desired.

* Per serving · 4 servings · Values may vary.