Recipe: Recipe- Zuppa Di Pesce

I have not made this yet--it looks good and since you haven't had another reply yet I thought I would offer it to you.
Zuppa di Pesce
Fish Soup
When cooked, this dish does not provide as much liquid for the number of people it serves as a conventional soup might seem to require, it is more a dish of fish served in a seasoned liquid. It i nevertheless eaten as a soup, with a spoon.
To serve 6 to 8
2 pounds fish heads. bones and trimmings
3 cups water
1 cup dry white wine
2/3 cup sliced onions
2 celery tops with leaves
3 parsley sprigs
1 bay leaf
1/4 teaspoon dried thyme
1/2 cup olive oil
2 pounds each of 3 kinds of white fish fillets or steaks such as haddock, flounder, cod, perch, pollack, snapper, mackerel, bass or rockfish cut into 2-inch serving pieces
1/8 teaspoon powdered saffron or crumbled saffron threads
1 cup coarsely chopped fresh tomato pulp (about 1 pound tomatoes, peeled, seeded and gently squeezed)
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped garlic
1/2 teaspoon dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1 tablespoon freshly grated lemon peel


In a 4- to 6-quart enameled or stainless-steel saucepan, combine fish heads, bones and trimmings with water and wine. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the onions, celery tops, parsley sprigs, bay leaf and thyme and return stock to a boil. Reduce the heat and simmer uncovered for 20 minutes. Strain the stock through a fine sieve into a bowl or saucepan, pressing down hard with a spoon on the fish trimmings and vegetables to extract their juices before discarding them.
Heat the olive oil in a heavy 4- to 5-quart flameproof serving casserole until a light haze forms over it. Brown the fish in the oil over moderately high heat for only 2 or 3 minutes on each side. Tip the casserole and, with a bulb baster, remove all but 2 or 3 tablespoons of oil. Stir the saffron into the strained fish stock and add it, the tomatoes, 1 tablespoon of chopped parsley, garlic, oregano, salt and a few grindings of pepper to the casserole. Bring to a simmer, stirring gently, then reduce the heat, cover and cook 5 to 8 minutes, or until the fish is just firm and flakes easily when pierced with a fork. Be careful not to overcook. Taste and season with more salt and pepper, if needed, and sprinkle the top with the remaining chopped parsley and the grated lemon peel. Serve the soup from the casserole.
Hope this helps. It is from Foods of the World The Cooking of Italy