2 lb filets of firm-fleshed fish, such as cod, halibut, whiting, or eel;
1 head of salmon, sliced in half and gills removed;
1 lb smelts, gutted and cleaned;
1-2 lb assorted fish bones, tails, and fins;
3 stalks of celery, bruised;
1/2 cup baby carrots, peeled;
1 medium onion, peeled;
6 Yukon Gold potatoes, peeled, halved, and kept immersed in cold water;
3 tbsp cream of wheat;
1/2 cup minced scallions;
1 tbsp minced dill weed;
3 bouquets garnis (each consisting of a few basil leaves, dill and parsley stems, black peppercorns, and very few fennel seeds, all wrapped in a piece of cheese cloth and tied securely with a kitchen string);
salt and freshly ground black pepper to tastemeasures conversion [+]
Bring 10 cups of water to a boil in a stock pot. Add 1 bouquet garni, 1 stalk of celery, and a pinch of salt. Reduce the heat and add the salmon head, fish bones, tails, and fins. Cover and keep at a bare simmer for 30 minutes.
At the end of the 30-minute period, immediately remove the fish head and strain the liquid through cheese cloth. Wipe the interior of the stock pot with a wet towel. Pour the liquid back into the stock pot. Place the onion back in the liquid. Discard the salmon head, fish trimmings, celery, and bouquet garni.
Return the stock pot to heat. Bring to a gentle simmer and add the second bouquet garni, 1 stalk of celery, and the smelts. Cover and let simmer for 20 minutes.
Strain the liquid through cheese cloth once again. Wipe down the stock pot and pour the liquid back in. Return the onion to the stock pot and discard the smelts and remaining solids.
Return the liquid to heat. Bring to a gentle simmer and add the remaining bouquet garni and celery. Add carrots, cover, and simmer for 20 minutes.
Add the fish filets, cover, and simmer for 15 minutes. Adjust the salt and season very generously with freshly ground black pepper. Add cream of wheat, cover, and simmer for another 5 minutes. Remove from heat and let stand for a few minutes.
Separately, boil or steam potatoes. Place potatoes into a soup tureen. Remove the bouquet garni, celery, and onion from the soup, and discard. Remove the fish to the tureen and pour the soup over it.
Garnish with scallions and dill weed before serving.
N.B.: At all times, keep the soup at a bare simmer. If it boils even for a minute, it will turn cloudy. Also, do not cook the fish longer than the times indicated, or the soup will become bitter.
RediscaRecipe category: Fish-and-Seafood
, Soups > Other