Umbrian Fish Soup

Ingredients:

Makes 6 servings.

For the 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

• One (28-ounce) can crushed tomatoes (preferably Italian)

• 2 cups water

• Chopped flat-leaf parsley

For the Toasts:

• 1 baguette

• 1 garlic clove

• 2 tablespoons extra-virgin olive oil

Directions:

Prepare the Soup:

• Pat fish dry and sprinkle with 1/2 teaspoon salt.

• Cook onion, celery, and garlic in olive 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 8-10 minutes.

• Add parsley and cook, stirring, for 1 minute.

• Add wine and boil until liquid is reduced by half, about 4-5 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.

Prepare the Toasts:

1. Preheat broiler.

2. Cut 18 (1/2-inch) slices from baguette and toast 3-5 inches from heat, turning once, until golden, 3 to 4 minutes total.

3. Cut garlic clove in half and rub on toasts.

4. Brush toasts with olive oil.

5. Serve with soup garnished with parsley.