My friend, Paola Palazzo is a first generation Italian. She’s from Canada and her mother came down for a visit this past week. Paola invited a few friends over her house for a “pizza party.” I’m thinking she’s calling the restaurant down the block so she doesn’t have to cook. Silly me!
Paola’s a really good cook and so, as I found out, is her mother. The pizza was from SCRATCH! holy crap. I walked in and there’s her adorable mother, rolling out dough. On the dining room table was a spread that would feed New Jersey. Chips and dip, prosciutto and melon, smoked salmon…the list goes on. THEN came the pizza. Mom’s first pie had lots of cheese and sausage on it, along with some fresh veggies. I skipped that one. Besides not wanting the extra fat and calories, I don’t like sausage. The next one was a vegetarian version with only some Parmesan sprinkled on it. That was the perfect pie, if you ask me!
As you know, I’m not an advocate of eating carbs after breakfast, no less at dinner…but there are exceptions. And this was one of them. I had 3 pieces. Then I asked her to adopt me. My Mom would probably be pissed, but then again, she can’t make pizza!
That brings me to the zuppa de pesce. No, Paola didn’t have it at the party, I was just in an “Italian” mood. My boyfriend is Sicilian, so I guess I’m kind of in that mood a lot, anyway. Last night I made a great zuppa de pesce and I’d like to share the recipe with you. The great thing about this recipe is it’s not an “exact science.” There is a ton of room for creativity, as long as you have the basics like tomato puree, diced tomatoes, garlic, fish and/or shellfish. The rest is up to you. this is how I made mine.
I’ve also made this with peas instead of zucchini. I just happened to have it lying around. That’s why recipes like this are a fabulous staple in anyone’s cooking repertoire. Enjoy and let me know how you made yours!
Talk to you soon,