This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
David Pasternack is the chef of the seafood mecca Esca in New York City and a former acolyte of the kitchens at Bouley and Picholine in Manhattan. His first book is The Young Man and the Sea. Ed Levine is a frequent contributor to The New York Times and SeriousEats.com, a website for passionate eaters. He is also the author of Pizza: A Slice of Heaven, New York Eats, and New York Eats (More).