This traditional style of seafood soup combines shellfish with other seafood which is simmered in a tomato flavored fish stock. I love making this type of seafood soup as it really is a whole meal in a bowl. You could vary the seafood as you desire, substituting calamari in for the shrimp, or even using only mussels and clams in the delicious broth. Serve this soup with lots of garlic bread to sop up the tasty soup!
Deborah Mele 2011
Seafood Soup Trieste Style
A mix of fresh seafood makes this soup extra special.
- 1 Pound Meatly White Fish Cut Into 1 Inch Chunks (Sea Bass Or Grouper Are Good Choices)
- 1/2 Pound Medium Shrimp, Cleaned And Deveined
- 12 Mussels, Scrubbed
- 12 Large Clams
- 16 Littleneck Clams
- 1 (14 oz) Can Chopped Tomatoes
- 1 Small Onion, Finely Chopped
- 2 Cloves Garlic, Finely Chopped
- 1 Stalk Celery. Finely Chopped
- 1/4 Cup Olive Oil
- 1 Cup Dry White Wine
- 2 Cups Clam Juice Or Fish Stock
- Salt & Pepper
- Dash Of Red Pepper Flakes1/2 Cup, Chopped Fresh Parsley
To Serve: Lots Of Crusty Garlic Bread
- In a large stockpot, heat the oil and add the onion and celery.
- Cook until the onion is translucent, and then add the garlic.
- Cook for another minute, and then add the white wine, stock, and tomatoes.
- Bring to a boil and then turn down the heat to medium low.
- Taste and season with the salt, pepper and red pepper flakes as desired.
- Add the white fish, and clams, and cook for 1 minute.
- Add the mussels and shrimp, and cook another minute, or until the shellfish have opened.
- Just before serving, stir in the fresh parsley.
- Divide the seafood mixture equally in bowls with the broth. Serve garlic bread on the side to sop up the tasty juices.