• A thick fish soup made from fish stock simmered for 30 minutes with sliced onions, celery, carrots, potato and garlic all sweated in olive oil, plus tomato concassée and bay leaf. Skinned boned and portioned white fish (about 1:2 on the original stock) and white wine added, simmered 10 minutes then seasoned and finished with lemon juice and simmered a further 2 minutes. Served with chopped parsley.