Enamored Cast Iron Dutch Oven - Ideal for slow cooking soups like fish soup, ensuring even heat distribution and a traditional touch.
Large Chef's Knife - Essential for preparing the ingredients efficiently, whether chopping vegetables or deboning small fish pieces.
Cutting Board - Provides a clean surface to chop herbs and prep your ingredients safely and hygienically.
Stainless Steel Pot - A versatile option for cooking the soup, with good heat conductivity and ease of use on stovetops or ovens.
Immersion Blender - Handy for pureeing any vegetables or fish directly in the pot without transferring to another container.
Slotted Spoon - Useful for removing bones from the soup, ensuring that you can skim off impurities if needed.
Mesh Strainer - For straining out solids after cooking, maintaining a smooth texture in your final dish.
Measuring Cup and Spoons - Essential for accurately measuring ingredients to ensure the perfect balance of flavors.
Food Storage Containers (Airtight) - Perfect for storing leftovers, keeping them fresh as long as possible.
Kitchen Scale - Useful for precise measurements when necessary, though most soup recipes are not heavily reliant on weight.
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)
2 cups water
1 baguette
1 garlic clove
2 tablespoons extra-virgin olive oil
Garnish: chopped flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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