Name: Umbrian Fish Soup
Cook time: 20 min
Total time: 45 min
Yield: Makes 6 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

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Photo by Romulo Yanes

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.

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