Fish Soup

• 1 pound grouper fillet, with skin
• 1 pound monkfish fillet, membrane removed
• 1 1/2 teaspoons kosher salt
• 1 cup all-purpose flour for dredging the fish
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 5 plump garlic cloves, peeled and sliced
• 1/2 teaspoon peperoncino flakes, or to taste
• 1 1/2 cups white wine
• 6 sprigs fresh thyme
• 2 bunches scallions, trimmed and chopped (about 2 cups)
• 1 tablespoon white-wine vinegar
• 1 tablespoon chopped fresh Italian parsley
• A heavy saucepan, such as an enameled cast-iron French oven, 10 inches wide, with a 3-to-4-quart capacity

1. Cut the grouper and monkfish into six portions each (twelve pieces in all), and season on all sides with salt, using about 1/2 teaspoon.
2. Spread the flour on a plate, and dredge all the fish pieces, lightly coating all sides.
3. Meanwhile, heat a couple of cups of water to the simmer in a small pan or kettle.
4. Pour the oil in the big saucepan, set it over medium-high heat, scatter in the garlic and peperoncino, and cook for a minute or so, until theyre sizzling.
5. Quickly lay the fish pieces in the pan in a single layer, shaking off any loose flour before they go in, and placing the grouper pieces skin side down.
6. Leave as much space as possible between the pieces.
7. Without moving the pieces, fry the fish on the first side for about 2 minutes, until a light crust forms.
8. Flip the pieces over, and fry the second side for 2 minutes or so, until lightly colored and crusted, then remove all the fish to a large plate.
9. Raise the heat, and pour in the white wine and 1 1/2 cups of the hot water.
10. Drop in the thyme sprigs and the remaining salt, and bring the liquids to a boil.
11. Let them bubble for 5 minutes or so, until the volume has reduced by about a third.
12. Lay the fish pieces back in the saucepan, toss in the scallions, and simmer for another 4 to 5 minutes, until the fish is cooked through.
13. Sprinkle on it the vinegar and chopped parsley; stir and swirl the pan to blend them with the zuppa.
14. Turn off the heat, and serve immediately in warm shallow soup bowls: lay a piece of grouper and one of monkfish in each bowl, and spoon over them some of the sauce.
15. If youve toasted or grilled bread slices, or prepared patate lessate con diavolicchio to go with the soup, set a bread slice or cooked potato slices in each bowl first, then lay the fish pieces on top.

fillet, fillet, kosher salt, flour, water, extravirgin olive oil, garlic, peperoncino flakes, white wine, thyme, bunches scallions, whitewine vinegar, fresh italian parsley, heavy saucepan

Taken from www.epicurious.com/recipes/food/views/fish-soup-372368 (may not work)