Fish Soup

Preparation

1. Step 1

   Fillet the fish, remove the skin, and refrigerate until ready to cook. Rinse the fish carcass and put it in a heavy pot. Add all the vegetables, the peppercorns, and herbs, cover with the wine and water, and add a good pinch of salt. Bring to a boil, then immediately lower the heat to a gentle simmer. Skim off any foam that rises to the surface. Simmer for 45 minutes, then strain the stock through a fine sieve. If you like, save some of the leek and carrot to add back to the strained stock.

   Step 2

   Moisten the slices of bread with olive oil and toast in a 375°F oven for 10 minutes or so, until the croutons are browned and crisp. Pour the strained stock into a heavy pot and bring to a simmer. Cut the fillets into 2- to 3-inch pieces, season with salt and black pepper, and add to the stock. Poach the fish gently for 7 minutes or so, until just cooked through. Have warm soup bowls ready, and as soon as the fish is cooked, ladle the fish and stock into the bowls. Garnish with the croutons and Garlic Mayonnaise and serve. Pass more mayonnaise at the table.

2. Notes

   Step 3

   Shellfish, such as small clams and mussels, washed and beards removed, can be cooked along with the fish in the strained stock.

3. Step 4

   The addition of potatoes, peeled and sliced, makes a more substantial soup. Cook them separately in salted water and add along with the fish, or simmer in the stock before adding the fish; they will take longer to cook than the fillets.

4. Step 5

   Sweet ripe tomatoes, peeled (see page 53), seeded, and diced, make a delicious addition in the summer. A garnish of chopped tender herbs, such as parsley, chervil, marjoram, and basil adds brightness and freshness.