Best Umbrian Fish Soup Recipes

Nona's Umbrian Lentil Soup image

Provided by ratherbeswimmin

Categories Lentil

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 garlic cloves, minced
3 medium carrots, coarsely chopped
6 stalks celery, with leaves, coarsely chopped
2 teaspoons dried sage (or 2 whole fresh sage leaves, finely chopped)
1 (14 1/2 ounce) can chopped plum tomatoes, drained
2 cups brown lentils
6 cups vegetable broth
salt
fresh ground black pepper

Steps:

Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
Stir in the lentils and broth.
Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
Season with salt and pepper before serving.

Nutrition Facts : Calories 245.2, Fat 5.8, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 35.6, Fiber 16.7, Sugar 4.6, Protein 13.5

Umbrian Fish Soup image

Provided by Robert Sietsema

Yield Makes 6 servings

Number Of Ingredients 16

For soup
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
For toasts
1 baguette
1 garlic clove
2 tablespoons extra-virgin olive oil
Garnish:
Garnish: chopped flat-leaf parsley

Steps:

Make soup:
Pat fish dry and sprinkle with 1/2 teaspoon salt.
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:
Preheat broiler.
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.
Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup