• 2 potatoes
• 5 plum tomatoes
• 2 onions
• 1 leek
• 1 small bunch fresh mint
• 1 teaspoon oregano
• 2 cloves garlic, crushed
• 1 pinch hot red pepper
• 1 pound fish rests (carcass) (goregone, seabass, turbot)
• 1 tablespoon big sea salt
• 2 tablespoons olive oil
• 4 cups cold water
• 4 pieces toasted bread
• black pepper

Peel the potatoes and cut them roughly, cut tomatoes, onions and leek in the same manner and put it all in a pot. Add the mint, oregano, garlic, hot pepper, fish, salt and olive oil. Gently mix the ingredients with a wooden spoon without causing the fish to break up into pieces.

Then add cold water and bring to a boil for 35-40 minutes at medium heat. Strain the soup.

Distribute soup into four bowl, adding one slice of toasted bread to each bowl. Serves 4

Traditional preparation of this soup calls that it be made in a terracotta pot and cooked outside on a wood—burning fire.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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