Fish Broth Soup

Ingredients

 * 1 fish or fish head about ¾ lb
 * 1 qt cold water
 * 1 onion
 * 2 tbsp 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.
 * 2) Avoid browning; use a cover if necessary.
 * 3) Clean and add fish or fish head, water and salt.
 * 4) Heat to boiling point.
 * 5) Skim and add vegetables previously peeled washed and diced.
 * 6) Add clove.
 * 7) Reduce heat. Simmer for 30–40 minutes.
 * 8) Remove fish, separate flesh from bone and return flesh to the soup and reheat.
 * 9) Remove fish head if used, and serve separately if liked.
 * 10) Garnish with chopped parsley and serve hot.