Umbrische Fish Soup

Ingredients

• 125 g celery stalks (2 sticks)
• 0.5 bulb fennel
• 2 onions
• 5 garlic cloves
• 0.5 bunch Parsley
• 2 tbsp olive oil
• 200 ml dry white wine (or broth)
• 800 g canned chopped tomatoes
• 4 slices crusty bread
• 800 g mixed fish fillet (e.g., perch, trout, grayling, catfish)
• Salt
• Pepper

Instructions

1. 1.

   Wash, trim, and finely dice the celery stalks. Wash, trim, and finely dice the fennel.

2. 2.

   Peel and finely chop the onions and 4 garlic cloves. Wash the parsley, shake dry, set aside a few leaves for garnish, then roughly chop the rest.

3. 3.

   Heat olive oil in a pot. Sauté the garlic, onions, fennel, and celery cubes over medium heat for 6–7 minutes until translucent. Add chopped parsley and sauté for another 2 minutes.

4. 4.

   Pour in white wine and reduce to half over high heat for about 5 minutes.

5. 5.

   Add tomatoes and approximately 425 ml water, bring to a boil, then simmer covered on medium heat for 10 minutes.

6. 6.

   Place bread slices on a baking sheet and toast under a hot oven grill until golden yellow from both sides. Rub the last garlic clove into the toasted bread.

7. 7.

   Wash, pat dry, and cut fish fillets into 3–4 cm pieces. Season with salt, add to the pot, and cook for 10–12 minutes.

8. 8.

   For serving place one slice of toast in a deep plate, ladle soup over it, season with salt and pepper, and garnish with parsley as desired.