Fish Soup

Ingredients:

-1 kilo assorted fish,cleaned

-One small whole peeledonion

-6 peppercorns

-a bay leaf

-30 ml olive oil

-2 large carrots, peeled andcut into chunks

-4 spring onions, washed andcut into pieces

-2 large potatoes cut intowedges

-500 ml. tomato passata

-large bunch of flat leafedparsley, chopped

-salt and pepper to taste

-juice of one lemon

Instructions:

-Put the prepared fish into a saucepan with theonion, peppercorns and bay leaf. 

-Add enough water tocover.  Bring to the boil, simmer 5 minutes, cover pan and removefrom the heat. 

-In a separate heavysaucepan heat the olive oil and saute the springonions and carrots for 5 minutes. 

-Add a litre of water, thepotatoes and the passata.  Simmer until thevegetables are just tender. 

-Meanwhile put a colanderover a basin and drain the fish, retaining the liquid. 

-Clean the saucepan andstrain the fish stock back into it. 

-Remove all the meat fromthe fish, discarding bones and other debris. 

-Put the fish flesh on aplate and set aside. You can either add the vegetable mixture direct to thefish stock or you can whizz some or all of it in ablender depending on what kind of texture you would like. 

-At serving time, reheat,adding the fish, parsley, lemon juice and seasoning to taste. 

Be careful not to overcook!