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1
FISH STOCK: To prepare fish stock, that will be the base of the soup, combine the ingredients listed under which heading (above) in a 4 to 6 qt stock pot.
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2
Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 min.
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3
Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them.
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4
Wash the pot and return the strained stock to it.
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5
Reduce the stock to about 6 c. by boiling it rapidly, uncovered, for about 20 min.
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6
Restrain through a fine sieve or possibly through a double thickness of cheesecloth lining a regular sieve.
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7
SOUP: Again return the stock to the pot.
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8
Add in the carrots, parsnips and fish.
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9
As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 min.
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10
Add in the leeks and simmer 2 or possibly 3 min longer.
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11
Remove from heat, lift out the fish with a slotted spoon and set aside on a platter.
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12
In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 c. of warm soup, 1 Tbsp.
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13
at a time.
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14
Pour this back into the soup in a thin stream, beating continuously with a wire whisk.
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15
With a fork, separate the fish into flakes and add in it to the soup.
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16
Season with sale and pepper and reheat, but don't let the soup boil.
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17
To serve, ladle the soup into individual bowls and spinkle with minced parsley.
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18
If desired, garnish each serving with 1 Tbsp.
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19
lowfat sour cream.
