Zuppa di Pesce

My darling hubby had his braces put on last week, bringing back vivid memories of my childhood days with braces, a  headgear, and glasses.  The hard time he has had adjusting to the change in his eating habits reminded me of some foods I used to have to eat.  I wanted to make this adjustment period fun and still satisfy his appetite and palate, so I decided to make my favourite soup to do just that.  If anyone reading has a loved one that is having a hard time eating due to mouth drama, I think this recipe will help you through and keep your mouth wanting more.  If you have no mouth drama in your life this recipe is an amazing addition to your soup repertoire.

Zuppa di Pesce

Soup Base
5 slices of smoked extra thick cut bacon - chopped
3 leeks (white bottom part) -  chopped
1 large russet potato - chopped
2 carrots -  chopped
2 celery stalks - chopped
Make sure to chop the above ingredients the same size so they cook evenly.  I cut mine in 1/2 inch pieces.
2 cloves garlic - minced
1/2 cup white wine
1 can diced tomato
2 cups of clam juice
4 cups of chicken stock
salt and pepper to taste

Heat large stock pot over medium to high heat.  Saute bacon until cooked but not completely crispy.  Add all vegetables except garlic and saute for 5 minutes until carmelized.  Add garlic and cook for one minute.  Deglaze pan with white wine.  Add diced tomato and cook for 5 more minutes.  Add clam juice, chicken stock, salt and pepper.  Turn heat to medium and cook until potatoes are tender, approximately 15 minutes.  Once potatoes are tender, remove half of the soup base, puree in a blender or food processor.  Add pureed mixture back to the soup base.  This will create a thick texture to the soup, while leaving chunks of goodness.  This base can be made the day before to let all the flavours marry for maximum pleasure.

Seafood

1 can of baby clams
2 lbs of fresh clams
1 lb of mussels
10 shrimp
10 medium scallop
1 large piece of halibut - chopped in 2 inch pieces
juice of 1 lemon
2 tbsp of garlic butter
Salt and pepper as needed

Heat non-stick pan over high heat and add garlic butter.  When hot, add all seafood, give it a good toss to coat with garlic butter and add lemon juice, salt and pepper.  Turn heat down to medium and cover pan until shells open.  Add seafood to hot soup base.  I like to cook seafood separately because I find it adds more flavour and complexity to the dish.  I find if the seafood is cooked in the broth, it just tastes like boiled fish.

Garnish
12 pancetta crisps   - I baled the pancetta on parchment paper for 8-10 minutes until crispy.
1/2 cup of fresh parsley - chopped

Serve healthy portion of soup in your favourite bowl and garnish with pancetta crisps and fresh parsley

Buon Appetito!