Chunky Fish Soup

Serves: 6
Total Calories: 391


2 1/2 pounds assorted firm white-flesh fish fillets, such as halibut steaks, sea bass, or mahi mahi
1/4 cup olive oil
1 medium carrot, finely chopped
1 rib tender celery, finely chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup dry white wine
1 cup peeled, seeded, and chopped fresh tomato, or canned tomatoes
salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 slices Italian or French bread, toasted


1 Rinse the fish pieces and pat them dry. Cut the fish into 2-inch chunks, discarding any bones.

2 Pour the oil into a large pot. Add the carrot, celery, onion, and garlic. Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes. Add the fish and cook, stirring the pieces occasionally, 10 minutes more.

3 Pour in the wine and bring to a simmer. Add the tomatoes, and the salt and pepper to taste. Add cold water to cover. Bring to a simmer and cook 20 minutes.

4 Stir in the parsley. Place a slice of toast in each soup bowl. Ladle the soup over the bread and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 391
Calories from Fat: 80

This Chunky Fish Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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