Umbrian Fish Soup
A hearty Italian fish soup made with fresh fish fillets, aromatic vegetables, and white wine in a tomato-based broth. Served with garlic-rubbed, olive oil-brushed baguette toasts, this traditional Umbrian dish is both rustic and elegant.
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.
Pat fish dry and sprinkle with 1/2 teaspoon salt.
3 min
- 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.
Preheat broiler.
5 min
- 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.
Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup
5 min