28 ounce canned tomatoes italian crushed canned (preferably )
0.5 cup celery chopped
2 pound freshwater fish fillets mixed cut into 2-inch pieces
1 leaf garnish: flat parsley chopped
0.3 cup flat-leaf parsley chopped
1 garlic clove
4 garlic cloves finely chopped
2 tablespoons olive oil extra-virgin
0.5 cup onion chopped
2 cups water
1 cup cooking wine dry white italian such as grechetto, vermentino, or trebbiano)
Equipment
frying pan
broiler
Directions
Pat fish dry and sprinkle with 1/2 teaspoon salt.
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.
Preheat broiler.
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.
Cut garlic clove in half and rub on toasts, then brush toasts with oil.
Serve with soup
Per serving: 422 calories, 24g fat (4g saturated), 88mg cholesterol, 234mg sodium, 13g carbohydrates, 4g fiber, 33g protein See Nutrition Data's complete analysis of this recipe ›
