Umbrian Fish Soup
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
39
Spice
43
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make soup: Pat fish dry and sprinkle with 1/2 teaspoon salt
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
3
Add parsley and cook, stirring, 1 minute
4
Add wine and boil until liquid is reduced by half, about 5 minutes
5
Add tomatoes, water, and 1 teaspoon salt and bring to a simmer
6
Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes
7
Pat fish dry and sprinkle with 1/2 teaspoon salt
8
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
9
Add parsley and cook, stirring, 1 minute
10
Add wine and boil until liquid is reduced by half, about 5 minutes
11
Add tomatoes, water, and 1 teaspoon salt and bring to a simmer
12
Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes
13
Make toasts while fish cooks: Preheat broiler
14
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
15
Cut garlic clove in half and rub on toasts, then brush toasts with oil
16
Serve with soup Preheat broiler
17
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
18
Cut garlic clove in half and rub on toasts, then brush toasts with oil
19
Serve with soup