Zuppa del Doge

Zuppa del Doge gathers red snapper, flounder, branzino, cod, baby cuttlefish, shrimp, clams and mussels, with grilled polenta alongside. Delicate fish, sweet shellfish and the deeper savor of mollusks create layers of ocean flavor rather than a single dominant note. The polenta adds toastiness and a comforting softness as it absorbs the broth.

The title looks toward Venice, a republic whose daily life and cuisine grew from the lagoon. A culinary history published by the City of Venice explains that fish was ordinary food for Venetians, while polenta transformed regional eating after maize arrived in the sixteenth century. The city also absorbed ingredients and ideas through trade with the eastern Mediterranean and northern Europe. A many-seafood stew with polenta captures that Venetian habit of making abundance from water, exchange and practical cooking.