Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano

• 1/4 cup extra-virgin olive oil
• 8 cloves garlic, peeled and left whole
• 4 scallions, cut into quarters
• Salt and pepper
• 1/2 bottle dry white wine
• 2 ripe tomatoes, peeled, seeded, and finely chopped
• 2 quarts water
• 2 1/4 pounds red mullet, scales removed, fins snipped
• 2 teaspoons dried chili flakes
• 8 (1-inch thick) slices Italian peasant bread
• 1/2 bunch fresh parsley, chopped

1. In a 3-quart saucepan, heat the oil over medium heat.
2. Add the garlic and scallions and cook until the garlic cloves begin to turn a light golden brown.
3. Remove garlic and scallions, reserving the garlic.
4. Add the 1/2 bottle of wine to the saucepan and season with salt.
5. Add the tomatoes and 2 quarts water.
6. Season the fish with salt and pepper.
7. Add the fish, and cook 15 to 20 minutes to make a stock.
8. Add 1 teaspoon chili flakes.
9. Season with salt and add 1 teaspoon of chili flakes and simmer until cooked through.
10. Remove the fish, whole, from the pan, and place on a platter.
11. Toast the slices of bread and then rub each gently with 1 of the reserved garlic cloves.
12. Place 2 pieces of toast in the bottom of each serving bowl and cover with the fish stew and serve with pieces of fish.
13. Sprinkle with chopped parsley and remaining 1 teaspoon of dried chili flakes.

extravirgin olive oil, garlic, scallions, salt, white wine, tomatoes, water, red mullet, dried chili flakes, italian peasant bread, parsley

Taken from www.foodnetwork.com/recipes/mario-batali/red-mullet-soup-afterscorpionfish-soup-zuppa-di-scorfano-recipe.html (may not work)