The monkfish soup

Ingredients for 4 people:
700 gr. of monkfish
1 medium sized onion
1 carrot
1 stem of celery
300 gr. peeled tomatoes
30 gr. dried mushrooms
Parsley
Bread
Extra virgin olive oil
Salt

   Chop all vegetables making them immediately then wither in a crock with a rather high abundant oil Fund, if you don't have the crock pot used a normal pot. Clean code monkfish or anglerfish and cut the flesh into small pieces.
Saute with vegetables, mushrooms and sprayed lightly with dry white wine.
At this point add the tomatoes and cook until they are destroyed.Adjust salt and add about six ladles of boiling salted water.
You can also add the water where the mushrooms were soaking in doing it for attention to pass it before in a strainer because the Earth is found in mushrooms typically settles on the bottom of the bowl.
   Cook over medium heat for about twenty minutes with a lid.When the anglerfish (monkfish) will be ready and the liquid will be a bit withdrawn, you can turn it off and let it sit for about 10 minutes.
Meanwhile sugared or salted almonds and lightly wipe the stain off the bread with garlic, place the slices in the bowl and cover with pieces of fish and the broth, exactly like a classic soup.
Sprinkle with chopped parsley, add a little olive oil and serve.