Umbrian Fish Soup

• 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

1. 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. 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

fish, onion, celery, garlic, extravirgin olive oil, flatleaf, white wine, tomatoes, water, baguette, garlic, extravirgin olive oil, flatleaf

Taken from www.epicurious.com/recipes/food/views/umbrian-fish-soup-242000 (may not work)