Zuppa de Pesce a la Giovanna

We paid homage to Giovanna by preparing an Italian inspired fish soup. She used to take pride in the preparing of her soup and wanted everyone out of the kitchen while she cooked it for hours. My version doesn't take as long and doesn't include a typical "fish head and bones" stock but it came out just the way we wanted; not too fishy, but clean, healthy, homey flavors. This recipe will make a huge pot; we fed 5 people easily, with leftovers.

Salute Giovanna.

Veggie Prep:

- The best thing to do it to get everything ready first (maybe in the morning) and set aside in a large container.

- Slice one large fennel bulb, thin.

- Mince one entire head of garlic.

-Slice two fresh carrots.

- Slice one onion.

- Slice 4 fresh sage leaves.

Spices and seasonings: In a bowl, put 1 tsp crushed coriander, 1 tsp cumin, 1 tsp parsley, 1 tsp cayanne pepper, salt, pepper, 1 tsp fennel seed, 2 bay leaves and about 1 tbsp freshly grated ginger.

Stock/Juices: 2 cans San Marzano tomatoes, 1 bottle clam juice (maybe 1 cup), water, 1 cup white wine.

Fish: 2-3 pounds of a blend of cod and tilapia and about 1 pound of shrimp.

1. Heat a large pot with olive oil and saute all prepped veggies. Sit and have a beer.
2. Once veggies are nice and soft, add spices and seasonings, white wine, clam juice, tomatoes and add about two cups water. Gently crush the tomatoes and allow to simmer for 20 minutes.
3. Add fish (not the shrimp) and let cook for 15 minutes more. With 5 minutes before serving, add the shrimp.
4. Remove the two bay leaves and stir in freshly chopped scallions and basil at the end.
5. Serve with garlic bread!



Moolicious!