Triestina Sauce

Preparation info

  • Makes about

    6 cups

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

You know, you don’t have to make cioppino to enjoy this sauce. It is totally satisfying on pasta, with or without clams, or spooned over simple poached or broiled fish.


  • ½ cup olive oil
  • 3 cups chopped onions
  • 1 cup chopped celery
  • 3 tablespoons minced garlic
  • 2 small bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon dried red pepper flakes
  • 2 teaspoons ground toasted fennel seeds
  • cups canned Italian plum tomatoes, pulsed in the food processor with their juices, or drained and chopped (about cups) and combined with their juices (about 1 cup)
  • cups Fish Fumet
  • 1 cup red wine
  • ½ cup canned thick tomato puree
  • 3 tablespoons red wine vinegar
  • Salt and freshly ground pepper


    Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the celery, garlic, bay leaves, thyme, red pepper flakes, and fennel. Reduce the heat to low and cook 5 minutes more. Stir in the tomatoes, fish fumet, wine, tomato puree, and vinegar; simmer uncovered about 10 minutes. Season to taste with salt and pepper.