Rimini Fish Soup (Emilia-Romagna)

Soups

Ingredients

Assorted fish - 3 1/2 pounds

Salt

Olive oil - 1 cup

Onions, finely chopped- 2

Tomatoes, peeled, seeded and chopped - 1 pound

Pepper

Wine vinegar - 4 tsps

Parsley, finely chopped - 2-3 sprigs

Slices of toasted bread

Fish Stock:

Onion, finely chopped - 1

Olive oil - 2 1/2 tbsps

Tomatoes, peeled, seeded and chopped - 2 large

Parsley, chopped - 2-3 sprigs

Salt and pepper

Wine vinegar - 4 tsps

Clean and wash the fish in salted water and cut off their heads. Cut the larger fish into thick slices and leave the smaller one whole. Use the heads to prepare the stock.

Fish stock: Saute the onion in oil in a large pan. When it turns golden, add the tomatoes and cook briskly for 15 minutes. Then stir in the parsley and fish heads, season with salt and pepper, and add the vinegar mixed with 5 cups of water. Bring to a boil, cover the pan and simmer for about 40 minutes. Strain the stock through a sieve, pressing the fish heads firmly with a wooden spoon, and return it to the pan.

In a large, deep, heatproof casserole, preferably an earthenware one, in which the fish will all fit in one layer, heat the oil and brown the onions lightly. Add the tomatoes and cook over a moderate heat for 20 minutes.

Meanwhile, pick over the fish and divide it into two categories. The toughest will go into the casserole first, not necessarily the largest. 

Start adding the fish to the casserole in this manner, ending up with all the fish in a single layer if possible. Season to taste with salt and a generous sprinkling of black pepper. When all the fish are in the casserole, sprinkle with vinegar and let it evaporate. Finish cooking the fish  with the casserole covered (about 15 mins longer). Finally, sprinkle with finely chopped parsley.

Serves 6-8