This is my version of the traditional fish soup made in Italy with a different recipe from almost every region. I like a lighter style with a hint of citrus in the broth. As with any dish, the final result is only as good as the freshness of the ingredients. The key here is to use the freshest, seasonal fish available at your local grocer or fishmonger.

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1/2 pounds fresh shrimp with shells on
1/2 pounds shellfish such as mussels or clams
1/4 cup freshly squeezed orange juice
fresh basil leaves
1/2 yellow onion, cut into chunks
1/4 cup white wine
1 bay leaf
3 threads of saffron, or to taste
1 medium yellow onion, chopped
1 tablespoon chopped fresh garlic
1 tablespoon unsalted butter
8 ounces salmon fillet, skins removed
1/2 stalk celery, cut into 1-inch pieces
3 cup water
kosher salt and freshly cracked black pepper
4 tablespoon Sicilian Lemon Oil  
4 tablespoon Tuscan Extra Virgin Olive Oil, 6 oz.  
2 cup Organic Passata al Pomodoro  
12 ounces white fish such as halibut, sea bass, or cod (use any combination of what’s fresh that day from your fish monger)
4 ounces fish trimmings or flesh of fish or shellfish or bones (cleaned)
6-8 black peppercorns
4 cup chicken or vegetable broth
1 whole large garlic clove, peeled
1 cup Arborio rice


To prepare the fish broth, place all ingredients in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 30 minutes. Strain the broth into a bowl, pushing out all the liquid from the fish. Reserve the broth, discarding the fish bones.

To prepare the soup: In a large saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the garlic clove to the pan and sauté just until light golden brown. Remove the clove from the pan and discard. This will scent the oil nicely, but still allows for a smooth broth for the soup. Stir the passata and orange juice into the oil and bring the mixture to a low boil. Add the fish and shellfish, cover the pan, and cook until the fish is just opaque and the shellfish has just opened, about 3 to 5 minutes. (The dish will continue to cook off the heat, so do not overcook

Prepare the risotto: In a medium saucepan, heat the stock until simmering. Add the saffron and stir until dissolved. Keep warm over low heat.

In large saucepan, heat the olive oil and butter over medium high until the butter is melted. Add the onions and garlic and sauté until soft, about 4-5 minutes. Add the Arborio rice and stir until well-coated and it begins to turn translucent.

Add one cup of broth and stir constantly, until almost all liquid is absorbed. It should take about five minutes. Repeat adding the broth one cup at a time until all of it is used, making the rice creamy and al dente. This should take about 35-40 minutes. Stir in the butter, salt and pepper to taste.

To serve, ladle soup broth into deep bowls and spoon the risotto into the middle of each, then divide the fish and shellfish evenly among the bowls. Top with fresh chopped basil leaves, drizzle with lemon oil, and serve hot.

Serves 4
Note: The risotto adds a depth to the meal, but the soup is delicious on its own.

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