Zuppa di Pesce Yesterday (13th September) it was my turn to do the shopping so I pondered what I might make for dinner and glanced at our kitchen bookshelves. For some reason Sonia Allison and Ulrike Bielfeldt's The Gourmet's Guide to Italian Cooking caught my eye. Published in 1973, this book found its way into my parents' house but I don't remember them ever using it. The soup recipes include minestrone, tomato soup, haricot bean soup, pea soup, and a few broths. I chose the fish soup. Among the listed ingredients are tomatoes (skinned and chopped), parsley, onion, celery, dry white wine, smoked cod, white fish fillet, a choice of prawns, shrimp, and pieces of lobster or crab, and anchovy fillets. What's not to like? I couldn't get smoked cod so I substituted smoked haddock. One of the things that struck me about how old the recipe book is is the reference to parsley and how the type of leaf (flat or curly) isn't specified. Back in the 1970s there ...