Umbrian Fish Soup Recipe

Name: Umbrian Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pound mixed freshwater fish fillets, cut into 2-inch pieces; 1/2 cup chopped onion; 1/2 cup chopped celery; 4 garlic cloves, finely chopped; 1/2 cup extra-virgin olive oil; 1/4 cup chopped flat-leaf parsley; 1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano); 1 (28-ounce) can crushed tomatoes (preferably Italian); 2 cups water; 1 baguette; 1 garlic clove; 2 tablespoons extra-virgin olive oil; Garnish: chopped flat-leaf parsley

Servings: persons

2 pound mixed freshwater fish fillets, cut into 2-inch pieces
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)
1 (28-ounce) can crushed tomatoes (preferably Italian)
2 cups water
1 baguette
1 garlic clove
2 tablespoons extra-virgin olive oil
Garnish: chopped flat-leaf parsley

1
Pat fish dry and sprinkle with 1/2 teaspoon salt.
2
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.
3
Preheat broiler.
4
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.
5
Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pound mixed freshwater fish fillets, cut into 2-inch pieces, 1/2 cup chopped onion, 1/2 cup chopped celery, 4 garlic cloves, finely chopped, and more.

Yes, Umbrian Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Umbrian Fish Soup

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