Brodetto of Sole, Ancona-Style from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tarusc

Ingredients

• salt
• freshly ground black pepper
• 1 tablespoon finely chopped parsley
• 16 slices French bread, toasted
• 1 bouquet garni (2 sprigs parsley, 1 sprig thyme, 1 bay leaf)
• 60 ml/2 fl oz extra virgin olive oil
• 1 carrot
• 1 glass dry white wine
• juice of ½ lemon
• 4 sole, weighing 400 g/14 oz each, skinned and filleted, bones and skin reserved
• pinch of saffron threads, in a little water
• 200 g/7 oz tomato concassé
• 2 cloves garlic, finely chopped
• 1 stick celery, finely chopped
• ¼ onion
• 70 g/2½ oz finely chopped onion