My husband and I recently took a trip to Italy where I tasted this incredible soup in a restaurant called Roscioli in Rome. The place was recommended by a food-loving friend of a friend and is a small, sliver of a restaurant (and deli) somewhat hidden in a side street. It was dairy free, but incredibly creamy and had a real complexity to the flavours. The soup at the restaurant had little shrimp and chunks of salami in it (it tastes better than it sounds), which I didn’t add to this recipe. I wanted to keep the soup simple and let the velvety texture stand out, while still keeping the mysterious and surprising fishy taste. This soup is an explosion of bright colours and flavours that at first feel like they shouldn’t work, but blend beautifully.