UMBRIAN FISH SOUP
Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish-including tilapia, catfish, trout, and arctic char-also work well.
Provided by Robert Sietsema
Categories Soup/Stew Fish Broil Sauté Quick & Easy High Fiber Dinner Lunch Healthy Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make soup:
- Pat fish dry and sprinkle with 1/2 teaspoon salt.
- 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.
- Make toasts while fish cooks:
- Preheat broiler.
- 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.
- Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup
NONA'S UMBRIAN LENTIL SOUP
Make and share this Nona's Umbrian Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
- Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
- Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
- Stir in the lentils and broth.
- Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
- Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
- Season with salt and pepper before serving.
Nutrition Facts : Calories 245.2, Fat 5.8, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 35.6, Fiber 16.7, Sugar 4.6, Protein 13.5
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