Prep - (2 hr)
Run (1.5 hrs)
- Prepare your FISH (see Note-1). Scale, clean
and fillet the fish. Skin the fillets and put them in the fridge.
Complete instructions will be found at
Cleaning & Filleting Round Fish.
- Put all the heads (with gills removed), bones and fins (but usually
not the skins as they have a strong flavor on many fish) in a pot with
8 cups of water. Bring to a boil with the pot open and skim the foam as
it comes to a boil, then cover and simmer slowly for about 1/2 hour.
- Strain the fish stock, discarding the solids and defat it (use your
- Chop ONION small.Trim LEEK to white and light green
(see Photo), split lengthwise
down to the root end and wash well . Slice thin. Crush GARLIC
and slice medium. Slice FENNEL thin. Mix all.
- Peel POTATOES and cut into 1/2 inch cubes. Hold in cold water
- Peel TOMATOES and cut into small chunks.
- In a heavy bottomed pot heat Olive Oil and fry Onion mix
over moderate heat, stirring often, until light golden.
- Meanwhile: cut Fish Fillets into the size chunks you
want for service - see Note-4.
- In a saucepan, bring the Fish Stock up to a boil, then stir
in Fish Chunks. As soon as you see the first bubbles turn the
heat off or to extremely low and allow to poach for about 10 to 15
minutes depending on thickness. Lift out with a slotted spoon and
set aside. A few fragments of fish left in the stock won't hurt
- When Sauté is done, stir in All Soup Items, including
the Fish Stock, and bring to a boil. Turn to a simmer and cover.
Cook until potatoes are well cooked.
- Remove the Bay Leaf and Herb Stems. Run all the rest
in your food processor until well puréed (or run through a food
mill as traditionally done in France).
- Return to the pot, season with Salt and Pepper. Bring
to a simmer for about 5 minutes.
- Meanwhile: Put your tea kettle on and boil up some water - because
this soup may look plenty liquid in the pot, but when poured over a
piece of toast in a bowl it may turn into paste. Dilute with boiling
water as needed.
- Serve hot - see Note-4.