12 oz fish (or fish head)
2 tbsp butter
2 pt cold water
1/2 tsp salt
1 lb root vegetables
1/4 tsp black pepper
chopped parsley to garnish
1 Chop onion, eschalot and celery and fry lightly in the butter. Avoid
browning, use a cover if necessary.
2 Clean fish or fish head, and add to the pan with the water and salt.
Heat to boiling point.
3 Skim, then add the root vegetables, peeled, washed and diced. Add
black pepper and clove. Reduce heat.
4 Simmer to 30-40 minutes.
5 Remove fish, separate flesh from bones, return flesh to the soup and
reheat. Or, remove fish head if used, and serve separately if liked.
6 Garnish with chopped parsley and serve hot.