Yield:
Serves 6 to 8Ingredients
2 tablespoons olive oil
2 pounds boneless and skinless fish of any kind, fresh or thawed, cut into slices
1/2 teaspoon dried thyme
1 lemon, peeled, pitted, and sliced very thin
1 medium onion, peeled and sliced thin
2 garlic cloves , peeled and sliced thin
2 stalks celery (including leaves), diced
3 large tomatoes, peeled and sliced
3 medium potatoes, peeled and cut in half lengthwise
1/2 cup coarsely chopped fresh parsley
2 tablespoons olive oil
3/4 cup white wine
1 teaspoon salt, or more to taste
pepper
6 cups water
1 tablespoon Worcestershire sauce
Instructions
Use a 4-quart ovenproof pot with a tight-fitting lid. Cover the bottom of the pot with 2 tablespoons olive oil. Arrange fish over the oil. Dust with thyme. Arrange in layers over the fish, the lemon, onion, garlic, celery, tomatoes, potatoes, and parsley. Dribble 2 tablespoons olive oil over this and pour in white wine. Add salt and pepper. Add water and Worcestershire sauce. Put the lid on the pot and place in a preheated 375 degree oven for 1 hour. Remove the potato halves with a slotted spoon and puree them in the blender with a cup or more of the soup liquid. Put the puree back in the pot, break up the pieces of fish with a spoon, and stir well before serving.
