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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the fish pieces and pat them dry. | 2. Cut the fish into 2-inch chunks, discarding any bones. | 3. Pour the oil into a large pot. | 4. Add the carrots, celery, onion, and garlic. | 5. Cook, stirring, frequently, over medium heat until tender and golden, about 10 minutes. | 6. Add the fish and cook, stirring the pieces occasionally, 10 minutes more. | 7. Pour in the wine and bring to a simmer. | 8. Add the tomatoes, and the salt and pepper to taste. | 9. Add cold water to cover. | 10. Bring to a simmer and cook 20 minutes. | 11. Stir in the parsley. | 12. Place a slice of toast in each soup bowl. | 13. Ladle the soup over the bread and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	2 1/2	lb	assorted	1008.669	0.0	224.4005	5.6667
olive oil	1/4	cup		477.36	0.0	0.0	54.0
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
celery rib	1	tender	chopped	1008.669	0.0	224.4005	5.6667
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white wine	1	cup		-	-	-	-
tomato	1	cup	peeled seeded chopped canned	41.4	9.18	2.16	0.36
salt				-	-	-	-
black pepper			ground	-	-	-	-
flat leaf parsley	2	tablespoons	chopped	1008.669	0.0	224.4005	5.6667
italian bread french	6	slices	toasted	1008.669	0.0	224.4005	5.6667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.