December 19, 2003 recipe from Chef Chris Manning:

Zuppa Di Pesce

2 Tblsp Olive Oil
1 Cup diced yellow onion
1 Cup diced red onion
2 Cup diced green bell pepper
2 Cups sliced fennel (bulb only)
1 Clove garlic, minced
1 Cup clam juice
½ cup white wine
½ pound shrimp peeled and deveined (21-25 count)
½ pound sea scallops (30-40 count)
½ pound skinless boneless haddock filet
¼ tsp saffron (threads)
2 cups ditalini pasta (optional)
¼ cup grated Romano cheese
2 Tblsp fresh chopped parsley

On low heat, in a 8 qt pan, combine the oil, onion, peppers and fennel. Saute’ until the onion begins to wilt. Add the garlic, clam juice and wine and bring to a simmer. Add the shrimp, scallops and haddock. Let simmer for 2-3 minutes and add the saffron. Please note that if saffron threads are not available, use ground, but only a pinch. Simmer for 3-4 minutes longer or until seafood is fully cooked. Serve in bowls and garnish with the pasta, cheese and parsley. The yield of this recipe is roughly 8 portions.