Zuppa di pesce al forno from Italian Slow and Savory by Joyce Goldstein

Name: Zuppa di pesce al forno from Italian Slow and Savory by Joyce Goldstein
Ingredients: 2½ pounds thick fish steaks or fillets such as cod, halibut, shark, monkfish, or snapper, cut into 3-inch pieces; Extra virgin olive oil for rubbing on fish and for drizzling, plus ¼ cup; Salt; freshly ground black pepper; Fresh lemon juice; 4 tomatoes, peeled, seeded, and chopped; 1 tablespoon dried oregano; 2 to 3 cups fish stock or water; 1 cup dry white wine; 4 celery stalks, sliced; 2 yellow onions, sliced; 3 tablespoons chopped fresh flat-leaf parsley; 4 cloves garlic, minced; 6 slices coarse country bread, toasted or grilled; Chopped fresh flat-leaf parsley or finely shredded fresh basil leaves

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This is a great one-pot Sicilian recipe that involves very little work. Instead of simmering fish in a fragrant broth on the stove top, the dish is cooked in th

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Ingredients

2½ pounds thick fish steaks or fillets such as cod, halibut, shark, monkfish, or snapper, cut into 3-inch pieces
Extra virgin olive oil for rubbing on fish and for drizzling, plus ¼ cup
Salt
freshly ground black pepper
Fresh lemon juice
4 tomatoes, peeled, seeded, and chopped
1 tablespoon dried oregano
2 to 3 cups fish stock or water
1 cup dry white wine
4 celery stalks, sliced
2 yellow onions, sliced
3 tablespoons chopped fresh flat-leaf parsley
4 cloves garlic, minced
6 slices coarse country bread, toasted or grilled
Chopped fresh flat-leaf parsley or finely shredded fresh basil leaves