Triestine seafood stew

Brodetto alla Triestina

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

While the stew from Grado uses only fish, in Trieste they use a combination of seafood plus delicate and oily fishes. The result is a more assertive flavor of the sea, as opposed to the peppery fire of the Grado stew. The rule is that there should be at least five different varieties of fish and seafood. Eel should definitely be part of the mix here if you want to be authentically Triestine. Sole and mullet often are used, as well as an oily fish such as mackerel or boned fresh sardines. On