Caputo’s Summer Fish Stew

2 medium potatoes, peeled and coarsley chopped
5 plum tomatoes, coarsley chopped
1 large onion, coarsley chopped
1 leek, white and light green parts only, cleaned and coarsley chopped
1 T fresh mint, chopped
1 t fresh oregano, chopped
2 cloves garlic, minced
1 lb sea bass or trout fillets, de-scaled, skin on, cut into 4 pieces
salt
1 t crushed red pepper flakes
2 T olive oil
8 cups cold water
10 thick pieces crusty bread, brushed with olive oil and toasted
fresh parsley for garnish

Place the first eight ingredients in a large pot, add salt, red pepper and olive oil and mix well. Add the water and bring to a boil, reduce the heat and simmer for about 30 to 40 minutes. Cube two of the slices of toasted bread and distribute in the bottom of 4 soup bowls.

Pour the soup over the cubed bread (placing a piece of fish in each) and garnish each bowl with 2 slices of bread and some chopped parsley, serve immediately.