HOT SOUP: This is more an entree of fish stew than a soup. Enjoy!

CIOPPIN—ITALIAN FISH SOUP:

3 tbsp. olive oil                                               

1 each onion, celery & carrot, cut into ¼-inch dice, or coarsely chopped

4 cloves garlic, thinly sliced                            

1 cup each dry white wine & tomato sauce                                        

fish mixture:

    ½ lb. each of grouper, red snapper, halibut & cod fillets, cut into 1-inch cubes     

salt and pepper

1 to 2 cups water                                                        

¼ cup chopped Italian parsley

4 slices Italian bread

In a large heavy saucepan over medium heat, heat oil until hot. Add onion, celery, carrots and garlic. Cook until softened and lightly coloured. Add white wine, tomato sauce and fish. Bring mixture to a boil; then reduce heat, cover pot, and simmer for 20 minutes.

Add salt and pepper to taste. Adjust with adding boiling water if soup becomes too thick. Add parsley and stir through.

Toast bread and place one slice in the bottom of  4 serving bowls. Divide fish between servings. Add soup and serve at once.