Zuppa di Pesce

By Dottiejk

Ingredients

• 1/4 cup onion; chopped
• 1/4 cup celery; chopped
• 2 teaspoon olive oil; extra virgin
• 1 cup dry white wine
• 28 oz Italian plum tomatoes with juice
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 black pepper
• 1 pound cod, ocean perch, or other white fi; cut into 1 inch pieces
• 12 shrimp (raw, medium-size); shelled and deveined
• 4 crostini or Italian bread; toasted
• 1 tablespoon Italian parsley; finely chopped

Details

Servings 4

Preparation

Step 1

Combine onion, celery, and olive oil in large saucepan. Cook, stirring over
low heat until the vegetables are tender, about 10 minutes. Add the wine
and heat to boiling; boil 5 minutes. Add the tomatoes, bay leaf, oregano
and pepper; stir to break up tomatoes. Cook, uncovered, 5 minutes.

Add the fish and shrimp. Cover and cook over low heat until the fish is
cooked through, about 5 minutes. Place a piece of the bread in each bowl.
Divide fish and broth evenly among the bowls. Sprinkle with parsley.