Fish soup broeto | Gourmet Traveller

Ingredients

• 60 ml (¼ cup) extra-virgin olive oil
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 2 tomatoes, blanched, peeled, seeds removed and coarsely chopped
• 125 ml (½ cup) Soave or other Italian dry white wine
• 60 ml (¼ cup) white wine vinegar
• 1.1 kg assorted fish fillets, such as monkfish, mullet and John Dory, cut into 3-4cm pieces
• 1 tbsp finely chopped flat-leaf parsley Italian-style bread, thickly sliced, toasted or grilled, to serve
• Fish stock
• 1 each of scorpion fish, red fish, grey mullet and gurnard, cleaned and cut into thirds
• 300 gm small school prawns
• ½ lemon
• 2 carrots, coarsely chopped
• 2 stalks of celery, coarsely chopped
• 4 eggwhites, beaten, shells crushed