Umbrian Fish Soup

Ingredients for Umbrian Fish Soup

• 900g mixed freshwater fish fillets, cut into 2-inch pieces

• 50g chopped onion

• 50g chopped celery

• 4 garlic cloves, finely chopped

• 120ml olio extravergine di oliva

• 1/4 cup chopped flat-leaf parsley

• 1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)

• 1 (800g) can crushed tomatoes (preferably Italian)

• 475ml water

• 1 baguette

• 1 garlic clove

• 2 tablespoons extra-virgin olive oil

• Garnish: chopped flat-leaf parsley

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

Cook onion, celery, and garlic in oil with 1/2 teaspoons 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.

Preheat grill.

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.

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

Avvertenza

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