Spring Fish Soup

Well, it could just as easily be called a “stew.” It is an extremely pretty, nonfattening main course that can easily be multiplied. Serve with large soupspoons, seafood forks, and a bowl for the shells. Use a pan wider than would seem normal. It helps the seafood—particularly clams—cook evenly.

The pasta is optional. I like to use it at the end to finish the delicious broth. I don’t add it to the soup.