Fish Broth Soup

Ingredients

 * 1 fish or fish head about ¾ lb.
 * 1 qt. cold water
 * 1 Onion
 * 2 tbsps. butter
 * 1 lb. root vegetables
 * ½ tsp. salt
 * ¼ tsp. black pepper
 * 1 clove
 * eschallot
 * celery

Directions

 * 1) Cut up onions, eschallot and celery and fry lightly in the butter. Avoid browning; use a cover if necessary.
 * 2) Clean and add fish or fish head, water and salt. Heat to boiling point.
 * 3) Skim and add vegetables previously peeled washed and diced. Add clove. Reduce heat.
 * 4) Simmer for 30–40 minutes.
 * 5) Remove fish, separate flesh from bone and return flesh to the soup and reheat.
 * 6) Remove fish head if used, and serve separately if liked.
 * 7) Garnish with chopped parsley and serve hot.