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Chioppin

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 6 tablespoons 90ml Virgin olive oil

    2. 1 tablespoon 15ml Onion - chopped

    3. 1/4" dice (medium)

    4. 1 Celery rib - sliced

    5. 1/4" dice

    6. 1 Carrot - scraped, and Cut 1/4" half-moons

    7. 4 Garlic cloves - thinly sliced

    8. 1 cup 237ml Dry white wine

    9. 1 cup 237ml Basic Tomato Sauce - (see recipe)

    10. 1/2 lb 227g / 8oz Grouper fillet - cut 1/2 lb 227g / 8oz Snapper fillet - cut 1/2 lb 227g / 8oz Halibut fillet - cut 1" cubes

    11. 1/2 lb 227g / 8oz Cod fillet - cut 1" cubes Salt - to taste Freshly-ground black pepper - to taste

    12. 1 cup 237ml Water

    13. 1/4 cup 36g / 1 1/3oz Finely-chopped italian parsley

    14. 4 Country bread

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a Dutch oven with a thick bottom, heat olive oil until smoking. Add onion, celery, carrots and garlic and cook until softened and light brown. Add white wine, Basic Tomato Sauce and bring to a boil. Add fish, cover and bring to a boil. Lower heat and simmer 25 minutes. Check for seasoning with salt and pepper and adjust with water if too thick. Add parsley and stir through. Grill bread and place on bottom of each of 4 bowls. Divide soup among 4 bowls and serve. This recipe yields 4 servings.

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