Paolo’s Gourmet {48 Westwood Avenue, Westwood; 201.497.6688;} not only sells a nice variety of imported Italian specialty foods, but also boasts a staff almost entirely from Sicily! Chef Francesca Canciari helms the kitchen, with roots in gourmet restaurants and cooking for celebrities. Zuppa Di Pesce—one of her standouts—will wow your guests with authentic Italian cuisine.

Zuppa Di Pesce – Serves 4


2 fillets of swordfish
1 fillet of sole
2-4 large sea scallops
6 clams
6 mussels
2-4 jumbo shrimp
4 oz calamari rings
4 oz dry white wine
2 oz cherry tomatoes
1 oz chopped onion
1 oz sliced garlic
1 oz parsley
2 Tbsp olive oil
2 oz clam juice
3 oz marinara sauce
salt and pepper to taste
3-4 pieces toasted crostini
fresh basil


Add olive oil to a saucepan over high heat, sauté the onions and garlic. Add swordfish, scallops, and pan sear. Set swordfish and scallops aside, leaving herbs and juices. Add white wine, marinara sauce, and clam juice, bring to boil and simmer. Add shrimp and calamari, and (cleaned) mussels and clams—cooking until opened (covered, about 5-8 minutes). Add tomatoes, and salt and pepper to taste, toward end of simmer. Separately, bake fillet of sole in the oven at 375 degrees for 3 to 4 minutes. Ladle all sautéed components and sauce into a shallow bowl, and place baked sole atop. Garnish with crostinis, parsley, and fresh basil.

By Nicole Israel O’Reilly