Last Night's Dinner #103: Fish Soup with Garlic Toast

Here's another recipe I adapted from Gourmet. As you know, I've been in a fish kick this month - hey, at least it's not another Salmon dish!



You'll need:
(serves 2)
1 lb mixed freshwater fish fillets (I used Catfish, Tilapia and Trout)
1/2 cup total of chopped carrots, celery and onions (less than 1/4 cup of each)
2 garlic cloves finely chopped
1/4 cup olive oil
1/8 cup fresh parsley chopped
1/2 cup of dry white wine
14 oz can crushed Italian tomatoes
1 cup of water
salt & pepper

for toasts:
1 baguette
1 garlic clove
olive oil for brusing



1. Pat fish dry, cut into 2 inch pieces and season well with salt and pepper. Set aside. Cook the onion, celery, carrots and garlic with 1/2 teaspoon of salt in a heavy skillet. Cook until tender but not browned (approx 5-8 mins). Then add parsley (be careful, they like to jump around). Cook for a minute then add wine and boil until it reduces by about half (~5 mins).




2. Add crushed tomatoes, water and another teaspoon of salt and bring to a simmer. At this point, you can decide whether or not you prefer a smoother or a chunkier texture. I prefer chunky so I left it alone. If not, you can use a hand blender and smooth it out or use a standard blender. Or you can make sure the tomatoes are finely crushed prior to adding them to the onion, celery, carrot mix.




3. Add fish and reduce heat to a bare simmer and cook fish until just cooked through (about 10 minutes). Garnish with parsley.

Note: This dish is super easy to make but if you don't add enough salt it can really fall flat so please make sure you season well!




In the meantime, preheat the broiler and cut the baguette into 1/2 inch slices. Toast both sides until nice and golden, turning once.

Cut a garlic clove in half and rub on toast.



Then brush with oil.