Italian Fish Soup

1. 1

   Gently saute onion in heated olive oil in a large, heavy pan, until soft and transparent.

2. 2

   Peel tomatoes and chop coarsely.

3. 3

   Add tomatoes, parsley and garlic to pan, cover and simmer for 15 minutes.

4. 4

   Meanwhile, prepare fish by filleting, removing skin and cutting into bite-size pieces.

5. 5

   Place fish skins and bones in a pan with 2.5 cups cold water. Cover, bring to the boil and simmer for 15 minutes.

6. 6

   Strain off fish stock and discard bones and skin.

7. 7

   Add fish pieces and stock to tomato mixture, cover and bring to the boil. Simmer for 10-15 minutes, or until fish is tender.

8. 8

   Season to taste with salt and pepper.

9. 9

   Add wine, if used, and return soup to a gentle simmer before serving.

10. 10

    Serve hot, with French bread.

11. 11

    This recipe for fish soup is very nourishing and particularly light.

12. 12

    Storage tip: Place soup, without wine, into another vessel, cool quickly and store covered in refrigerator. This soup may be frozen successfully.

* Per serving · 4 servings · Values may vary.

No additional tips available.