Name: Triestina Sauce
Yield: Makes about 6 cups
Ingredients: Salt and freshly ground pepper; 2 teaspoons ground toasted fennel seeds; 3 tablespoons minced garlic; 3½ cups canned Italian plum tomatoes, pulsed in the food processor with their juices, or drained and chopped (about 2½ cups) and combined with their juices (about 1 cup); 3 tablespoons red wine vinegar; 1 tablespoon dried red pepper flakes; ½ cup olive oil; 2 sprigs fresh thyme; ½ cup canned thick tomato puree; 1 cup red wine; 2 small bay leaves; 1 cup chopped celery; 3 cups chopped onions; 1½ cups Fish Fumet

Preparation info

Makes about
6 cups

Difficulty
Easy

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.

Ingredients

½ cup olive oil
3 cups chopped onions
1 cup

Method

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.

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Triestina Sauce

Ingredients

Method

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