Venetian-style fsh soup ( zuppa di pesce)
serves 4 as a hearty main The introduction of aromatic spices to this soup gives more than a nod to Venice’s Byzantine-infuenced past. My seafood selection is a suggestion: feel free to include a balanced assortment of your own favourites. olive oil, for cooking 500g shell-on shrimp, thawed from frozen 1 large celery stick, diced 3 shallots, diced 1 large carrot, diced 2 star anise 1 cinnamon stick pinch of safron ½ tsp coriander seeds, crushed 1 tbsp tomato paste 75ml brandy 200ml white wine 1½ litres fsh stock 400g ripe tomatoes, chopped 150g fresh clams, washed 200g fresh ropegrown mussels, washed 8 large prawns 500g fresh cod fllets, or other frm whitefeshed fsh, diced ½ lemon, for juicing 1 tbsp chopped fatleaf parsley 4-6 slices of sourdough bread, toasted
for the safron alioli
1 large egg yolk 1 scant tsp Dijon mustard ½ garlic clove, peeled and very fnely chopped l00ml vegetable oil 100ml extra-virgin olive oil lemon juice, to taste white-wine vinegar, to taste pinch of safron, soaked in a little warm water Heat a large saucepan over a high heat and add a lug of olive oil. Add the shrimp and cook over a ferce heat to caramelise – about 10 minutes.
Remove the shrimp from the pan, then add the vegetables,