Umbrian Fish Soup

Umbrian Fish Soup

  • 2 pounds mixed freshwater fish filets, cut into 2-inch pieces
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 garlic cloves, finely chopped
  • 2 Tbsp olive oil
  • ¼ cup chopped flat-leaf parsley
  • 1 cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 2 cups water
  • For toasts
  • 1 baguette
  • 1 garlic clove
  • 2 Tbsp olive oil
  • Garnish
  • chopped flat-leaf parsley

Pat fish dry. Cook onion, celery and garlic in oil in 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 bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes. Salt to taste.

Make toasts while fish cooks. Preheat broiler. Cut 18 (½-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.


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