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1
Rinse fish carefully to remove blood.
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2
Place in a soup or fish kettle and add wine, water, bay leaf, peppercorns and salt.
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3
Place over medium-low heat and bring slowly to a simmer.
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4
Simmer very gently about 10 minutes, or until fish is cooked through but still firm.
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5
Remove from heat.
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6
When cool enough to handle, remove fish from broth.
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7
(Do not discard broth.)
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8
Skin and bone fish, break into small chunks and set aside.
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9
In another pot, add olive oil and, over medium heat, saute sliced leek until softened.
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10
Add about 2 1/2 cups of the arugola, reserving the rest for garnish.
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11
Stir to mix well with the leek and let simmer gently several minutes until arugola has softened.
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12
Strain the fish broth through a cheesecloth.
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13
There should be about 3 cups of broth.
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14
Add enough chicken stock to make total of 4 cups, and add this to arugola mixture.
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15
Add diced potatoes.
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16
Bring to a simmer, then cover and cook gently about 40 minutes, until potatoes are very soft.
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17
Remove soup from heat.
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18
Add reserved fish and buttermilk.
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19
Stir to mix.
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20
Taste, adding salt if necessary and freshly ground black pepper if desired.
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21
Serve immediately.
