Ingredients
| 6 tbsp. | virgin olive oil | | 1 | md. onion, chopped into 1/4-inch dice | | 1 | celery rib, sliced into 1/4-inch dice | | 1 | carrot, scraped and cut into 1/4-inch half-moons | | 4 cloves | garlic, thinly sliced | | 1 cup | dry white wine | | 1 cup | Basic Tomato Sauce (see recipe elsewhere) | | 1/2 lb. | grouper fillet, cut into 1-inch cubes | | 1/2 lb. | snapper fillet, cut into 1-inch cubes | | 1/2 lb. | halibut fillet, cut into 1-inch cubes | | 1/2 lb. | cod fillet, cut into 1-inch cubes | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 cup | water | | 1/4 cup | finely chopped Italian parsley | | 4 slices | country bread |
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Instructions
In a Dutch oven with a thick bottom, heat olive oil until smoking. Add onion, celery, carrots and garlic and cook until softened and light brown. Add white wine, Basic Tomato Sauce and bring to a boil. Add fish, cover and bring to a boil. Lower heat and simmer 25 minutes. Check for seasoning with salt and pepper and adjust with water if too thick. Add parsley and stir through. Grill bread and place on bottom of each of 4 bowls. Divide soup among 4 bowls and serve.
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