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 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 (800g) can crushed tomatoes (preferably Italian)

• 475ml water

• 1 baguette

• 1 garlic clove

• 2 tablespoons extra-virgin olive oil

• Garnish: chopped flat-leaf parsley

How to make Umbrian Fish Soup

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.