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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 fishincluding tilapia, catfish, trout, and arctic charalso work well. 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 |
Directions:
1. Make soup: 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. Make toasts while fish cooks: 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
6. 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 › Nutritional analysis provided by Nutrition Data
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