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Fish Soup with Tomato and Parmesan Cheese


cup/180 ml extra-virgin olive oil
1 small yellow onion, chopped fine
2 stalks celery or fennel bulb, chopped fine
1 lb/455 g fresh fish fillet such as sole, trout or any other mild whitefish, bones intact if available
2 tbsp roughly chopped fresh flat-leaf parsley
Salt and white pepper
12 oz/350 g fresh ripe tomatoes or best quality canned tomatoes, peeled and chopped
4 cups/960 ml good-quality capon broth, chicken broth or water
3 eggs
6 tbsp/40 g finely grated Parmigiano Reggiano cheese
2 cups/170 g small cubes crusty Italian style bread


Serves: 4


In a deep sauté pan large enough to hold all of the ingredients, heat ¼ cup/60 ml of the olive oil over medium heat and sauté the onion and celery for 10 to 12 minutes, or until golden. Add the fish and parsley. Season well with salt and pepper. Add the tomatoes to cover the fish and simmer for 7 to 10 minutes or until the fish is tender and cooked through. Add the broth and bring to a simmer. Adjust the seasoning and then strain the soup through a mesh sieve over another pot or large bowl, pressing the fish and vegetables through the sieve with the back of a spoon or rubber spatula. Discard the solids. Return the strained soup to the pan, bring to a boil, and then turn off the heat. Meanwhile, in a large soup tureen or serving bowl, break the eggs and beat well with a fork. Add the Parmigiano and stir to combine. Pour the very hot soup over the egg and cheese mixture and stir well. Fry the bread in the remaining ½ cup/120 ml olive oil over medium-high heat for 3 to 4 minutes or until golden, and then distribute equally among the serving bowls. Ladle the hot soup over the fried bread cubes and serve immediately.

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