Liguria is famous for its fish soups. In this one the fish are cooked in a broth with vegetables and then pureed. This soup can also be used to dress pasta
1 kg mixed fish or fish pieces
90 ml olive oil, plus extra to serve
1 medium onion, finely chopped
60 ml chopped fresh parsley
175 ml cup of dry white wine
3 medium tomatos, skinned and chopped
2 garlic cloves, finely chopped
1.5 cups of boiling water
salt and freshly ground black pepper
rounds French bread to serve
Scale and clean the fish, discarding all the innards, but leaving the heads on. Cut into large pieces. Rinse well in cool water.
Heat the oil in a large saucepan and add the onion. Cook over low to moderate heat until it begins to soften. Stir in the celery and carrot, and cook for 5 minutes more. Add the parsely.
Pour in the wine, raise the heat, and cook until it reduces about half. Stir in the tomatos anbd garlic. Cook for 3-4 minutes, stirring occasionally. Pour in the boiling waterm and bring back to a boil. Cook over moderate heat for 15 minutes.
Stir in the fish and simmer for 10-15 minutes, or until the fish is tender. Season with salt and pepper.
Remove the fish from the soup with a slotted spooon, Discard the heads and any bones. Puree in a food processor. Taste for seasoning, If the soup is too thick, add a little more water.
To serve, heat the soup to simmering. Toast the rounds of French bread, and sprinkle with olive oil. Place 2 or 3 in the base of each soup plate before pouring over the soup.