How to cook fish soup with wine

You will need
    • 1 kg of sea fish;
  • 4 tablespoons of olive oil;
  • 2 cloves of garlic;
  • 2 small onions;
  • 4 large tomatoes;
  • 1 large fennel tuber;
  • 1 bunch of parsley;
  • 0.25 teaspoons of Italian saffron;
  • Bay leaf;
  • salt;
  • freshly ground black pepper;
  • 300 ml of dry white wine;
  • 150 grams of vermicelli;
  • 75 g Parmesan.
  • For refueling:
  • 2 slices of white bread;
  • 2 cloves of garlic;
  • salt;
  • 2 hot red peppers;
  • 4 tablespoons of olive oil.
Any sea fish is suitable for soup - tuna, sole, salmon, pink salmon. It is best to take two or three varieties at the same time - so the taste of the dish will become more complex and interesting. Clean the fish, gut and rinse thoroughly, remove the bones. Cut the fillet into large pieces.
In a large saucepan, heat the olive oil, fry the onion and chopped garlic in thin rings. Cut the tomatoes into 4 pieces, chop the large fennel tuber into slices, chop the parsley. Put the vegetables in a saucepan with fried onions and mix.
Add pieces of fish, bay leaf and Italian saffron to the vegetable mixture. Stir the mixture and simmer it on medium heat for 5 minutes. Pour 2 liters of water and wine into the pan. Bring the soup to a boil, reduce the heat and cook for about 20 minutes, without covering the pan with the lid and removing the foam that appears on the surface.
Take out the bay leaf, put the vermicelli in the soup and add the fire under the pan. Once again bring the soup to a boil, add salt and freshly ground black pepper. Reduce the heat again and simmer another 15 minutes.
Prepare a dressing. Soak white bread in a little water for 5 minutes. Wring out the bread mass with your hands. Pound garlic cloves in a mortar, add freshly ground black pepper and salt. Finely chop the hot red pepper. Put the bread in a bowl, add garlic and pepper and whisk the mixture with a whisk, gradually adding olive oil. You should have a thick, uniform paste. Grate the parmesan.
Pour the ready-made fish soup into warmed plates and serve with grated cheese and bread paste. You can try another option.