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.
After a hearty full meal, have yourself a mouth-watering ice cream for dessert!
Ingredients:
For soup
2 pound mixed freshwater fish fillets, cut into 2-inch pieces
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)
1 (28-ounce) can crushed tomatoes (preferably Italian)
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