Umbrian Fish Soup

Ingredients

• •2 pound mixed freshwater fish fillets, cut into 2-inch pieces
• •½ cup chopped onion
• •½ cup chopped celery
• •4 cloves garlic cloves, finely chopped
• •½ cup extra-virgin olive oil
• •¼ cup chopped flat-leaf parsley
• •1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)
• •1 can (28-ounce) can crushed tomatoes (preferably Italian)
• •2 cups water
• •1 whole baguette
• •1 clove garlic clove
• •2 tablespoons extra-virgin olive oil
• •2 tablespoons Garnish: chopped flat-leaf parsley

Cooking Instructions

1. 1.

   Pat fish dry and sprinkle with 1/2 teaspoon salt.

   3 min

2. 2.

   Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.

   24 min

3. 3.

   Preheat broiler.

   5 min

4. 4.

   Cut 18 (1/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.

   4 min

5. 5.

   Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup

   5 min