Ingredients Edit

Directions Edit

  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.
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