Genoese Fish Stew (Liguria)

Fish

Ingredients

Assorted fish- 3- 3 1/2 pounds

Olive oil - 2/3 cup

Garlic - 1 clove

Onion, finely chopped - 1

Anchovy fillets, finely chopped - 1-2

Parsley, chopped - 2-3 sprigs

Ripe tomatoes, peeled and chopped - 1 pound

Walnuts, shelled and pounded - 6

Dry white wine - 1 1/4 cups

Bay leaf - 1

Salt

Slices of toasted bread

Clean the fish thoroughly, cut it into pieces and wash it well. Heat the oil in the casserole in which the soup is being made and saute the garlic clove and onion over a moderate heat. When the garlic turns brown, discard it. Add the anchovy, parsley and tomatoes. Mix the pounded walnuts together with the wine, and add them to the pan. Cook until the wine has reduced a little, then add the fish, bay leaf and salt. Continue cooking slowly for about 20 minutes, and serve the stew in the casserole, accompanied by slices of toasted bread.

Serves 6