Umbrian Fish Soup..

Will be dinner tonight: http://www.epicurious.com/recipes/food/views/Umbrian-Fish-Soup-242000

Except that I'm only defrosting 1 lb of perch, because that's what we have, and I'm substituting green bell pepper for celery. Not sure if Dan will love it, but the reviews are surprisingly good. I may add some uncured Polish sausage to balance out the lack of adequate fish.

Verdict: More on the bust side.

It was good but I wasn't able to follow the recipe completely. I used perch, which we found to be a bit too fishy flavor-wise. And since I only used 1 lb of perch, while the recipe called for 2, I added an extra pound of the uncured sausage. Dan and I think the soup would have been great if it was sausage-only, perhaps with potatoes or something else to thicken it up. Another down-side is that I had forgotten that Dan is avoiding all fermented ingredients right now, so the wine got pitched and I replaced it with beef broth. (Couldn't really think of anything else.) That said, the recipe got rave reviews, and even with all of my modifications it was good, it just wasn't great. I imagine it's great if you follow the recipe, but we may never find out.

No repeat.