Ingredients Jump to Instructions ↓

  1. 2 pound mixed freshwater fish fillets, cut into 2-inch pieces

  2. 1/2 cup chopped onion

  3. 1/2 cup chopped celery

  4. 4 garlic cloves, finely chopped

  5. 1/2 cup extra-virgin olive oil

  6. 1/4 cup chopped flat-leaf parsley

  7. 1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)

  8. 1 (28-ounce) can crushed tomatoes (preferably Italian)

  9. 2 cups water

  10. 1 baguette

  11. 1 garlic clove

  12. 2 tablespoons extra-virgin olive oil

  13. Garnish: chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Make soup:

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

  3. 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 and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.

  4. Make toasts while fish cooks:

  5. Preheat broiler.

  6. 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.

  7. Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup


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