Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish—including tilapia, catfish, trout, and arctic char—also work well.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
For soup
For toasts
Garnish:
Preparation
Make soup:
Step 1
Pat fish dry and sprinkle with 1/2 teaspoon salt.
Step 2
Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
Make toasts while fish cooks:
Step 3
Preheat broiler.
Step 4
Cut 18 (1/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.
Step 5
Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup
