Ciuppin

Finely chop the onion, celery, parsley, garlic, and carrot. Pour the olive oil into a saucepan and add the chopped vegetables; sauté until golden. over medium heat until the vegetables become soft and turn golden in color, developing a uniform aromatic scent without darkening the garlic excessively.

Raise the heat and pour the dry white wine on soffritto. Let it evaporate quickly, then lower the heat and continue until the stock is reduced and no longer has the pungent odor of alcohol. This step concentrates the aromas before adding the tomato.

Peel the tomatoes, remove the seeds, chop them, and discard some of their liquid. Add them to the stock once the wine has evaporated, so the sauce maintains a more concentrated consistency and doesn't become excessively liquid.

Bring the sauce to a boil, then cook it over medium heat for at least twenty minutes. Stir continuously with a wooden spoon to combine the soffritto and the tomato; consider cooking complete when the mixture It appears uniform, fragrant and slightly reduced.

Clean the fish, remove the bones, and cut it into pieces. Add it to the sauce along with the oregano and cook slowly, maintaining a gentle simmer. Continue cooking until the flesh is very tender and almost falling apart, absorbing the flavor of the stock.

Fix the mixture of salt and pass it through a sieve, blending the sauce and fish until smooth. Evaluate the consistency: the purée should be thick but runny, not watery or compact; if necessary, dilute it with one or more spoonfuls of warm water.

Return the puree to the pot and turn the heat to high. Wait for it to return to a boil, checking that the surface is moving evenly and that the soup is piping hot before serving.

Arrange the toasted bread slices in bowls. Pour the piping hot ciuppin directly onto the bread and serve immediately, so the bread absorbs some of the purée while maintaining a pleasantly soft but not completely mushy texture.