Umbrian Fish Soup – Beth
Adapted from Robert Sietsema
Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish—including tilapia, catfish, trout, and arctic char—also work well.
Yield: Makes 6 servings
Active Time: 20 min
Total Time: 45 min
For 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
(I added 2 chopped red potatoes)
1/2 cup extra-virgin olive oil (I used about 3T.)
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
For toasts
1 baguette
1 garlic clove
2 tablespoons extra-virgin olive oil
Garnish:
Garnish: chopped flat-leaf parsley
Make soup:
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 (I added Cayenne pepper to taste) and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
This makes a lot and it is reported to freeze well.
Make toasts while fish cooks:
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
Per serving: 422 calories, 24g fat (4g saturated), 88mg cholesterol, 234mg sodium, 13g carbohydrates, 4g fiber, 33g protein