Umbrian Fish Soup

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

13 ingredients

5 steps

Ingredients

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

Directions

1

Pat fish dry and sprinkle with 1/2 teaspoon salt.
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.
3

Preheat broiler.
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.
5

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