“Ciuppin” Fish Soup

Chop the celery, carrot, and onion; sauté them in a drizzle of oil with a handful of chopped parsley and a peeled clove of garlic. After 7-8 minutes, add 1/2 cup of wine, the chopped tomatoes, and season with salt.

Let them cook for 3-5 minutes, then add 1 1/2 quarts of water.

Gradually add in the sliced fish, from the toughest to the most tender, and cook for about 15 minutes.

Remove the garlic (if you prefer) and filter the soup through a food mill.

Serve the ciuppin with slices of bread toasted on the grill with a drizzle of oil, and garnish with cherry tomatoes and herbs.