Ingredients
1kg 21/4lb mixed whole fish or fish fillets (such as: coley, dogfish, whiting, red mullet, cod)
6tbsp olive oil, plus extra to serve
1 onion, finely chopped
1 celery stick, chopped
1 carrot, chopped
1/2 tbsp chopped fresh parsley
175ml 3/4 cup dry white wine
3 tomatoes, skinned and finely chopped
2 garlic cloves finely chopped
6 cups hot fish stock or water
salt and ground black pepper
slices of French bread
Method
1) scale and clean any whole fish, discarding all innards, but leaving the heads on, cut the fillets into large pieces, rinse in cold water, and pat dry with kitchen paper
2) heat the oil in a large pan and cook the onion over a low heat for 5 minutes
3) stir in the celery and carrot, and cook for 5 minutes more, add the parsley
4) pour in the wine, raise the heat, and cook until the liquid has reduced by half, stir in the tomatoes and garlic, cook for 3-4 minutes, stirring occasionally, pour in the stock Stock Recipes or water, and bring to the boil, cook over a medium heat for 15 minutes
5) stir in the fish, simmer, simmer for 10 minutes, season
6) remove the fish from the soup, discard any skin or bones, then purée the flesh in a food processor
7) stir the fish purée into the saucepan until well combines
8) heat the soup to simmering point, toast the bread, and drizzle lightly with olive oil
9) place two or three pieces of bread in each heated soup bowl, then pour on the soup
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