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🍽️ Creamy Fish Soup from Umbria

422 kcal · 30 min · 4 servings

Ingredients

• 125 g celery (2 stalks)
• 0.5 bulb fennel
• 2 onions
• 5 garlic cloves
• 0.5 bunch parsley
• 2 tbsp olive oil
• 200 ml dry white wine (or broth)
• 800 g chopped tomatoes (can)
• 4 slices crusty bread
• 800 g mixed fish fillets (e.g. zander, trout, char, catfish)
• salt
• pepper

Instructions

1. 1. Wash the celery thoroughly.
2. 2. Remove the tough strings from the stalk if present.
3. 3. Cut the celery into very small cubes.
4. 4. Wash the fennel and remove the hard parts.
5. 5. Cut the fennel into fine cubes as well.
6. 6. Peel the onions and four cloves of garlic.
7. 7. Finely chop the onions and garlic.
8. 8. Wash the parsley and shake it dry.
9. 9. Set aside a few leaves for decoration.
10. 10. Pluck the rest of the parsley from the stems.
11. 11. Roughly chop the remaining parsley.
12. 12. Heat the olive oil in a large pot.
13. 13. Add the garlic and onions to the hot oil.
14. 14. Add the cubes of fennel and celery.
15. 15. Sauté the vegetables over medium heat, stirring occasionally.
16. 16. Cook the vegetables for about six to seven minutes.
17. 17. The vegetables should lose their color.
18. 18. Add the chopped parsley to the pot.
19. 19. Sauté the parsley for two more minutes.
20. 20. Pour the white wine into the pot.
21. 21. Reduce the liquid over high heat.
22. 22. This takes about five minutes.
23. 23. The amount of wine should be halved.
24. 24. Add the tomatoes to the pot.
25. 25. Add about 425 milliliters of water.
26. 26. Bring the soup to a boil.
27. 27. Reduce the heat to medium.
28. 28. Simmer the soup covered for ten minutes.
29. 29. Place the bread slices on a baking sheet.
30. 30. Preheat the oven with the grill function.
31. 31. Toast the bread slices under the hot grill.
32. 32. Turn the slices until they are golden brown on both sides.
33. 33. Peel the last clove of garlic.
34. 34. Rub the toasted bread slices with the garlic clove.
35. 35. Wash the fish fillets.
36. 36. Pat the fillets dry with a kitchen towel.
37. 37. Cut the fish into pieces three to four centimeters in size.
38. 38. Lightly salt the fish.
39. 39. Add the fish pieces to the soup.
40. 40. Cook the fish for ten to twelve minutes.
41. 41. Place a toasted bread slice in a deep bowl.
42. 42. Season the soup finally with salt and pepper.
43. 43. Pour the hot soup over the bread.
44. 44. Garnish the bowl with the reserved parsley leaves as desired.
45. 45. Serve the soup immediately.

Nutrition per serving

• kcal: 422
• Protein: 47 g · Fett/Fat: 13 g · Carbs: 24 g