cucumber cut into small pieces, and
all the other ingredients chopped
fine, and reheat cautiously, so that
the vinegar in the pickled
cucumber does not curdle the milk.
ZUPPA DI PESCE
There are many versions of fish
soup in Italy, and most of them
are, like the Bouillabaisse, more of
a stew than a soup. The varieties of
bony and spiny fish used in the
Genoese burrida, the Livornese
cacciucco, and the Neapolitan zuppa
di pesce are much the same as in a
Bouillabaisse (see p. 59), but with
the addition of squid cut in rings,