Chunky Fish Soup (Ciuppin) - cooking recipe

Ingredients

2 1/2 lbs assorted firm white fish fillets, such as halibut, sea bass, mahi mahi
1/4 cup olive oil
1 medium carrot, finely chopped
1 tender celery rib, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup dry white wine
1 cup peeled seeded chopped fresh tomato (or canned tomatoes)
salt
fresh ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 slices Italian bread or 6 slices French bread, toasted

Preparation

Rinse the fish pieces and pat them dry.
Cut the fish into 2-inch chunks, discarding any bones.
Pour the oil into a large pot.
Add the carrots, celery, onion, and garlic.
Cook, stirring, frequently, over medium heat until tender and golden, about 10 minutes.
Add the fish and cook, stirring the pieces occasionally, 10 minutes more.
Pour in the wine and bring to a simmer.
Add the tomatoes, and the salt and pepper to taste.
Add cold water to cover.
Bring to a simmer and cook 20 minutes.
Stir in the parsley.
Place a slice of toast in each soup bowl.
Ladle the soup over the bread and serve hot.