Umbrian Fish Soup

Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish—including tilapia, catfish, trout, and arctic char—also work well

Ingredients
For soup

• 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

For toasts

• 1 baguette
• 1 garlic clove
• 2 tablespoons extra-virgin olive oil

Peparation

Make soup:
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.

Make toasts while fish cooks:
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