Umbrian Fish Soup
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Similar to bouillabaisse, this soup benefits from a variety of freshwater fish — perch, tench, eel, trout, pike, and so on are all great options.
Ingredients
- River Fish - 2 lbs
- Onion - 1 head
- Garlic - 5 cloves
- Celery salt - 1 stalk
- Olive Oil - 7 teaspoons
- Parsley - 5 stalks
- Dry White Wine - 7 fl oz
- Baking Tomatoes - 1 can
- French Baguette - 1 piece
- Salt - 2 spoons
Step by Step guide
Step 1
Cut the fish into small pieces and season with salt.
Step 2
In a deep skillet, sauté the chopped onion and celery in five tablespoons of olive oil along with four finely chopped garlic cloves. Season with salt. When the onion becomes soft, add the chopped parsley and cook for another minute.
Step 3
Add wine (preferably Italian, Grechetto or Vermentino), and cook until it has evaporated by half. Add the tomatoes, pour in 400 ml of water, season with a teaspoon of salt, and bring to a gentle simmer. Add the fish, reduce the heat, and poach for ten minutes.
Step 4
Cut the baguette into 16 pieces and toast them without oil on both sides until golden brown.
Step 5
Cut a garlic clove in half and rub it on the toast. Drizzle with olive oil.
Step 6
Ladle the soup into bowls and serve with toast.
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