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Dutch Fish Soup

290 calories per serving

ingredients

serves 6
1 onion
1 bunch parsley
675 g (1 1/2 lb) fish trimmings (tails, fins and heads)
1 bay leaf
6 black peppercorns
250 ml (8 fl oz) dry white wine
1.25 litres (2 1/2 pints) water
225 g (8 oz) celery
50 g (2 oz) butter
450 g (1 lb) each of prepared eel, carp and pike, or 1 - 1.5 kg (2 -3 lb) firm white fish, for example, cod, haddock, halibut or coley
1/2 teaspoon dried thyme
salt and freshly milled white pepper

method

1. Cut the onion into rings. Wash and coarsely chop the parsley. Wash the fish trimmings and place them in a large saucepan
with the onion rings, parsley, bay leaf and peppercorns.

2. Add the wine and water, bring to the boil and then simmer for 30 minutes over a low heat to make a fish stock.

3. Meanwhile, trim and slice the celery. Melt the butter in a large saucepan, add the celery, cover the pan and braise for about 10 minutes.

4. Strain the fish stock and add it to the celery.

5. Wash the fish, cut it into bite-sized pieces, then add it to the stock, season with thyme, salt and pepper and simmer for about 10 minutes. Do not overcook or the fish will break up, Check the seasoning before serving.

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