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1
Fillet the fish, remove the skin, and refrigerate until ready to cook.
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2
Rinse the fish carcass and put it in a heavy pot.
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3
Add all the vegetables, the peppercorns, and herbs, cover with the wine and water, and add a good pinch of salt.
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4
Bring to a boil, then immediately lower the heat to a gentle simmer.
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5
Skim off any foam that rises to the surface.
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6
Simmer for 45 minutes, then strain the stock through a fine sieve.
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7
If you like, save some of the leek and carrot to add back to the strained stock.
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8
Moisten the slices of bread with olive oil and toast in a 375F oven for 10 minutes or so, until the croutons are browned and crisp.
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9
Pour the strained stock into a heavy pot and bring to a simmer.
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10
Cut the fillets into 2- to 3-inch pieces, season with salt and black pepper, and add to the stock.
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11
Poach the fish gently for 7 minutes or so, until just cooked through.
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12
Have warm soup bowls ready, and as soon as the fish is cooked, ladle the fish and stock into the bowls.
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13
Garnish with the croutons and Garlic Mayonnaise and serve.
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14
Pass more mayonnaise at the table.
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15
Shellfish, such as small clams and mussels, washed and beards removed, can be cooked along with the fish in the strained stock.
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16
The addition of potatoes, peeled and sliced, makes a more substantial soup.
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17
Cook them separately in salted water and add along with the fish, or simmer in the stock before adding the fish; they will take longer to cook than the fillets.
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18
Sweet ripe tomatoes, peeled (see page 53), seeded, and diced, make a delicious addition in the summer.
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19
A garnish of chopped tender herbs, such as parsley, chervil, marjoram, and basil adds brightness and freshness.
