Fish Soup

Name: Fish Soup
Yield: 4 servings
Ingredients: One 2- to 3-pound whole fish (firm white-fleshed such as rockfish, snapper, and ling cod); 1 small leek, white part only, sliced and rinsed; 1 small onion, peeled and sliced; 1 small carrot, peeled and sliced; A few black peppercorns; 1 bay leaf; 2 or 3 thyme sprigs; A few sprigs Italian parsley; 1 cup dry white wine; 6 cups cold water; Salt; 4 slices crusty bread; Olive oil; Fresh-ground black pepper; Garlic Mayonnaise (page 27)

December 20, 2011

This is Jean-Pierre’s simple and adaptable fish soup, which is a satisfying and economical way to cook and enjoy a whole fish. First fillet the fish, and then make a stock with the bones, vegetables, and herbs. Strain the stock and gently poach the fillets in it, then serve with croutons and pungent garlicky mayonnaise.

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