In this issue of the Berry I wanted to highlight one of my favorite recipes of all time. This is a dish that is perfect for this time of year, as the shellfish is extra succulent and sweet tasting. Along the Tuscan coast of Italy, zuppa di pesce, a thick fish soup ladled over bread, is a popular dish cooked with white wine. As it’s getting a little cooler out and summer fades to fall, it’s a hearty and delicious way to enjoy the bounty of the sea. I hope you all enjoy it as much as my family and I do. Mangia!

Zuppa di Pesce

2 Spanish onions, minced
1 head of garlic, peeled and minced
1 bunch of Italian parsley
The juice of 4 fresh lemons
The zest of 1 fresh lemon
2 tbsp of salted butter
1/2 cup of grated Pecorino Romano cheese
1 qt of Carlo Rossi Chablis white wine
1/2 cup extra virgin olive oil

The Fish You'll need includes:
2 dozen little neck clams
2 dozen mussels
1 lb calamari (3-5 Inch fully cleaned, tubes and tentacles sliced into ¼” rings)
1 ½ lbs (16-20 size) peeled and cleaned shrimp
1 lb of bay or diver scallops
4 small lobster tails, each cut in half

In a large stock pot, add your olive oil and put the flame to medium heat.
Add your garlic, onion and half your fresh parsley.

Once the onions turn translucent add 1 tbsp salt, 1 tbsp cracked black pepper and 4 pinches of crushed red pepper flakes. Once you've stirred that thoroughly, add your butter and constantly stirring, melt it in well.

Once your butter is melted, add your lemon zest, lemon juice and white wine and bring to a rolling boil keeping the lid on the pot the whole time.

Once the pot is boiling, add your clams and mussels, cover the pot again, once the shell fish just begin to open take your shrimp, calamari, scallops and split lobster tails and the rest of your parsley into the pot stirring thoroughly from the bottom up making sure all the fish is mixing with the broth.

Cover the pot again and let the pot cook on high heat for 5 minutes, open the cover and stir the pot well again. Cover and cook another 5-7 minutes.

Turn off the heat and let sit on the stove until you’re ready to serve.

I recommend serving this over fresh-made linguini or in a bowl over pepper biscuits.