Genoese fish soup

Ingredients for 4 servings:

• 2 tbsp butter
• 1 onion(s), chopped
• 1 clove(s) garlic, finely chopped
• 50 g bacon, streaky without rind, diced
• 2 stalk(s) celery, chopped
• 400 g tomato(s), chopped from the can
• 150 ml white wine, dry
• 300 ml fish stock
• 4 basil leaves, finely torn
• 2 tbsp parsley, freshly chopped flat
• salt and pepper
• 450 g fish fillet(s), white, e.g. cod or monkfish without skin, chopped
• 120 g shrimp(s), cooked, boned

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter in a large saucepan and sauté the onions and garlic over low heat for 5 minutes, stirring occasionally, until translucent. Add the bacon and celery and sauté for 2 minutes, stirring frequently. Add the tomatoes, wine, stock, basil, and half the parsley to the pan. Season with salt and pepper. Bring to a boil briefly, then reduce the heat to low and simmer for 10 minutes. Add the fish and cook for 5 minutes until translucent. Add the shrimp and heat gently but thoroughly for 3 minutes. Ladle the soup into soup bowls, garnish with the remaining parsley, and serve immediately.