Summer Bouillabaisse

Florence farmer’s market.

Serves 2.

Coarsely chop-

1 large onion red or white
1 large native tomato
1 orange or yellow bell pepper

Brown in a little olive oil in a stock pot.

Add chunks of meat from a firm white fish (monk, grouper, hake), a dozen cherry stone clams.

Season with fresh chopped chives and ground white pepper.

Cover with a little water.

Bring to quick boil then cover and simmer for 10 minutes until clams open.

Add 1/2 cup blended honeydew or watermelon until smooth.

Scoop out clams from shells and discard shells and any unopened clams. Stir.

Serve in bowls with a fresh baguette. Or, try Cioppino Estivo. A richer version.