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Zuppa Di Pesce

Byfrancescadzani@gmail.com

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 The Italian persons perspective on food is of great importance. As Chef Odette say’s “you must smell everything”; you want to get a feel for the food using all of your senses. We made fish in class today and I got to make Zuppa di Pesce ai Peperoni. Chef would not let me take the lid off the pot until it was ready to serve because she wanted us to smell the aroma of the fish stew as we exposed the lid. She also stressed the importance of adding a bed of roasted peppers marinated in olive oil and garlic, which ended up being my favorite part of the dish. Is that ironic? This dish consists of mantis shrimp, sea bream, squid, and mussels and is typically served with grilled bread that has been rubbed with garlic. This easily became my favorite dish because it takes a very hearty and rustic approach conveying Italian cuisine at its finest. Honestly, if it’s served with pasta or bread I will always love it. I am not typically fond of fish, although this dish was one of the rare times I enjoyed it. Zuppa di Pesce soup is almost a collation of inexpensive but delectable mollusks and white fish; and the best part is dipping crusty artisan bread into the broth at the end.

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