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1
Have a fishmonger fillet and skin the turbot, then save and chop the bones for you.
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2
Rinse bones for 1 hour under cold running water.
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3
Roughly chop half of the onion, shallots, carrots, leeks, celery and tomatoes.
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4
Julienne the remaining onions, shallots and leeks.
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5
Thinly slice the remaining carrots and celery.
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6
Peel, seed and dice the remaining tomato.
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7
Fill a stockpot halfway with water and bring to a boil.
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8
Add the fish bones and blanch for 2 minutes.
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9
Drain, rinse and return them to the pot with 2 quarts water.
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10
Boil, lower the heat and simmer, uncovered, 20 minutes.
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11
Strain the stock through a fine-mesh sieve, discard the bones and return stock to the pot.
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12
Add the roughly chopped vegetables, garlic, white peppercorns and cayenne and bring to a boil.
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13
Simmer for 45 minutes, skimming the foam off the top.
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14
Add the wine and vinegar; simmer 15 minutes more.
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15
Strain the stock, discarding solids.
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16
Return stock to the pan and add 1 1/2 bunches of the tarragon and the rosemary, basil and mint.
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17
Cover the pot and set aside to infuse for at least a half-hour.
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18
Bring a pot of salted water to a boil and add the remaining vegetables.
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19
Cook until just tender, about 3 minutes, then plunge them into cold water to stop the cooking.
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20
Drain and set aside.
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21
Reserve 4 small sprigs of tarragon for garnish and chop the rest.
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22
Set aside.
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23
Season the fish with salt and pepper.
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24
Strain the stock, discarding the herbs.
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25
In a deep skillet, heat the broth.
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26
When just simmering, add the fillets.
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27
Cook for 3 minutes; turn and cook until opaque throughout, about 3 more minutes.
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28
Remove the fillets and keep warm.
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29
Add the cooked vegetables to the hot broth and heat them.
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30
Swirl in the butter and add the chopped tarragon.
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31
Season to taste with salt and pepper.
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32
Place the fillets in four soup bowls and spoon the tarragon broth and vegetables over them.
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33
Add the tarragon sprigs and serve.
