Umbrian Fish Soup
['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']
Pat fish dry and sprinkle with 1/2 teaspoon salt.
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.
Preheat broiler.
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
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.