Umbrian Fish Soup

Umbrian Fish Soup
Photo by Romulo Yanes

Ingredients

  • ¼ cup fresh flat-leaf parsley
  • fresh flat-leaf parsley
  • ½ cup celery
  • 1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)
  • 1 baguette
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove
  • + 6 more ingredients
    • 1 28-ounce can crushed tomatoes (preferably Italian)
    • ½ cup extra-virgin olive oil
    • 2 pounds mixed freshwater fish fillets, cut into 2-inch pieces
    • ½ cup onion
    • 2 cups water
    • 4 garlic cloves

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 ...

View full recipe at Epicurious

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