Eduardo Giurici's brodetto alla triestina (Trieste-style fish stew)
- 1 1/2 pounds cleaned, whole sea bass, without the head, tail and fins
- 2 pounds cleaned, whole striped bass, without the head, tail and fins
- 3/4 pound cleaned, ready-to-cook squid
- 2 eight-ounce lobster tails in the shell
- 1/2 cup olive oil
- 2 cups finely chopped onions
- 1/2 cup redwine vinegar
- 4 cups fish stock (see recipe)
- 2 cups marinara sauce (see recipe)
- Salt, if desired
- Freshly ground pepper
- 6 medium-size shrimp, shelled and deveined
- 12 littleneck clams
- 14 mussels, scrubbed
- Polenta (see recipe)
- Put the sea bass on a flat surface and cut it crosswise into one-and-one-half-inch pieces.
- Repeat with the striped bass.
- Set both fish aside.
- Cut the cleaned squid into one-inch lengths.
- Set aside.
- Cut each lobster tail crosswise into three or four pieces.
- Heat the oil in a very large casserole with a heavy bottom and, when it is hot and almost smoking, add the onions.
- Cook, stirring constantly, until the onions are golden brown, about 10 minutes.
- Take care not to burn.
- Arrange the pieces of sea bass, striped bass and lobster tails in the casserole.
- Cook, turning the pieces occasionally, over high heat about three minutes.
- Add the vinegar and stir.
- Cover and cook about one minute.
- Add the fish stock and bring to the simmer.
- Cover.
- Cook about five minutes.
- Add the marinara sauce and cover.
- Cook three minutes.
- Add the squid, salt and pepper to taste and partly cover.
- Let cook eight minutes.
- Add the shrimp, clams and mussels and cook five minutes longer, or just until the mussels and clams open.
- Serve with portions of polenta.
bass, bass, eight, olive oil, onions, redwine vinegar, fish stock, marinara sauce, salt, freshly ground pepper, shrimp, littleneck clams, mussels, polenta
Taken from cooking.nytimes.com/recipes/10323 (may not work)