Umbrian Fish Soup

For the soup:

  • 1 1/4 lb. cod, cut into 2” strips
  • 1/2 lb. shrimp, cleaned, deveined, no tails
  • 1/4 lb. clams, chopped
  • 1 tsp. salt, divided in half
  • 1/2 cup leek, sliced
  • 1/2 cup celery, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup tomato paste
  • 1/2 cup fresh flat leaf parsley, chopped and divided in half
  • 1 cup dry white wine
  • 2 lbs. plum tomatoes, seeded and chopped
  • 2 cups clam juice
  • 2 cups water
  • 1/4 tsp. red pepper flakes

For toast:

  • 1 baguette
  • 4 cloves garlic, finely chopped
  • 2 TBS extra-virgin olive oil

Pat fish dry and sprinkle with 1/2 tsp. salt. In a twelve-inch soup pot over low to medium heat, cook leek, celery, garlic and half teaspoon of salt in olive oil. Stir occasionally cooking until leek and celery are soft but not brown, about 8 to 10 minutes. Add 1/4 cup parsley and cook stirring for 1 minute. Add tomato paste and cook for 5 minutes stirring occasionally. Add the wine and simmer until liquid is reduced by half. Add the water and clam juice and return to a simmer. Add the cod, shrimp, clams and red pepper flakes and reduce heat to a low simmer. Cook until seafood is just cooked through, about 10 minutes. While seafood is cooking preheat broiler. Cut baguette into 1/4 inch angled slices. Mix garlic and olive oil; then, brush baguette slices. Place brushed baguette slices on a cookie tray about 5 inches from heat and toast until golden brown turning once about 3 or 4 minutes per side. Serve soup with 2 toasted pieces of baguette and chopped parsley.