Classic italian fish soup

Clean the fish, gut and rinse (do not cut off the head). Cut the fish into large chunks. Finely chop the onions, fry in a large saucepan in olive oil until softened, add the chopped celery and carrots, stir and simmer for another 5 minutes. Put the parsley, pour in the wine, increase the heat and simmer until the wine is half boiled. Add the tomatoes and garlic and simmer for 3-5 minutes, stirring. Pour water and cook over medium heat for 15 minutes. Put the fish, cook over low heat for 10-15 minutes until the fish is soft, salt, pepper. Remove the fish, cut off the head, clean the bones and pass through a meat grinder. Salt the resulting mash, pepper. If the soup is too thick, dilute slightly with water. Slice the French loaf, fry in a toaster and grease with olive oil. Put 2-3 slices of loaf in each plate and pour with soup.