Fish Soup with Vegetables

Name: Fish Soup with Vegetables
Yield: makes about 4 quarts, serving 8 to 10
Ingredients: 12 ounces monkfish fillet (silver skin removed); 8 ounces sea scallops, preferably “dry” (not soaked in preservatives); 1 pound large shrimp; 1/4 cup extra-virgin olive oil; 2 medium onions, chopped (about 2 cups); 5 plump garlic cloves, crushed and peeled; 1/4 teaspoon peperoncino flakes, or to taste; 1 tablespoon plus 1/2 teaspoon kosher salt; 4 Anaheim peppers, seeded and diced (about 2 cups); 1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 6 quarts cold water; 1 pound Swiss chard, sliced in 1/2-inch shreds; A heavy-bottomed saucepan or soup pot, 7- or 8-quart capacity, with a cover

December 9, 2011

I love all kinds of Italian fish soups, having sampled countless versions of zuppa di pesce, served with just enough tomatoey sauce to slurp up with a spoon, as well as brodo di pesce, a flavorful fish stock usually with nothing but rice. A new discovery for me, though, was this Molisano version of brodo di pesce, with chard and peppers floating between chunks of seafood in a savory broth. Served with grilled bread or a slab of grilled polenta, it is indeed a complete meal. Relish it with a glass of crispy white wine from the region’s distinctive Falanghina grape varietal, and you can taste Molise beckoning you.

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