Italian Fish Soup

• 1 onion, thinly sliced
• 1/2 cup olive oil
• 2 lb tomatoes (6 medium)
• 2 tablespoons chopped parsley
• I clove garlic, finely chopped
• 3 lb mixed white fish salt and pepper
• 1/2 cup white wine (optional)

1. Gently saute onion in heated olive oil in a large, heavy pan, until soft and transparent.
2. Peel tomatoes and chop coarsely.
3. Add tomatoes, parsley and garlic to pan, cover and simmer for 15 minutes.
4. Meanwhile, prepare fish by filleting, removing skin and cutting into bite-size pieces.
5. Place fish skins and bones in a pan with 2.5 cups cold water. Cover, bring to the boil and simmer for 15 minutes.
6. Strain off fish stock and discard bones and skin.
7. Add fish pieces and stock to tomato mixture, cover and bring to the boil. Simmer for 10-15 minutes, or until fish is tender.
8. Season to taste with salt and pepper.
9. Add wine, if used, and return soup to a gentle simmer before serving.
10. Serve hot, with French bread.
11. This recipe for fish soup is very nourishing and particularly light.
12. Storage tip: Place soup, without wine, into another vessel, cool quickly and store covered in refrigerator. This soup may be frozen successfully.

onion, olive oil, tomatoes, parsley, clove garlic, mixed white fish salt, white wine

Taken from www.epicurious.com/recipes/member/views/italian-fish-soup-52035401 (may not work)