Trieste style seafood soup
4 servings
20 minutes
Trieste-style seafood soup is a true reflection of the richness of Italian cuisine, infused with the aromas of the sea and the Mediterranean. This recipe has roots in the coastal areas of Trieste, where fresh seafood has always held a central place on the table. The rich flavor of white fish, tender shrimp, and oysters unfolds in a deep broth enhanced with tomatoes, white wine, and hints of garlic. A light spiciness from red pepper adds expressiveness to the dish, while fresh parsley completes the palette of aromas. This soup is perfect for both a cozy family dinner and a festive feast when served with crispy bread that beautifully absorbs its rich broth. A true gastronomic journey to Italy!
1
Finely chop the onion, garlic, and celery.
- Onion: 1 head
- Garlic: 2 cloves
- Celery stalk: 1 piece
2
Rinse the seafood well.
- Venus shells (vongole): 16 pieces
- Sea bass: 500 g
- Peeled shrimp: 250 g
- Mussels: 12 pieces
- Fresh oysters: 16 pieces
3
In a large pot, heat olive oil and add onion and celery. Sauté until the onion is translucent, then add garlic. Sauté for another minute.
- Extra virgin olive oil: 0.3 glass
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 2 cloves
4
Then pour in the broth, wine, and add the tomatoes. Bring to a boil and reduce to medium heat. Season with salt and pepper, and add red pepper flakes.
- Fish broth: 2 glasss
- Dry white wine: 1 glass
- Canned tomatoes in pieces: 400 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Red pepper flakes: pinch
5
Add diced fish, oysters, and shellfish. Cook for a minute.
- Sea bass: 500 g
- Fresh oysters: 16 pieces
- Venus shells (vongole): 16 pieces
6
Add mussels and shrimp, cook for another minute until the mussels open.
- Mussels: 12 pieces
- Peeled shrimp: 250 g
7
Add parsley before serving.
- Chopped parsley: 0.5 glass