Fish Soup with Potatoes and Fennel
Although I admire the beauty of my fish soup, I make and serve it for more practical reasons.
With salad, bread, and a dessert, this soup handsomely fills any bill of fare. The potatoes and mild fennel absorb the subtle richness released by a modest amount of shellfish and fish into the broth, wine, and cream base. Hardworking. Good value.
And yet, I wouldn't hesitate to serve this soup to Alice, the mad Hatter, the Red Queen, my son-in-law, or my boss, because the luxurious ingredients make it socially correct.
JERRY ANNE DI VECCHIO
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