Ingredients
12 oz fish (or fish head)
1 onion
eschalot
celery
2 tbsp butter
2 pt cold water
1/2 tsp salt
1 lb root vegetables
1/4 tsp black pepper
1 clove
chopped parsley to garnish

Method

1. Chop onion, eschalot and celery and fry lightly in the butter. Avoid
   browning, use a cover if necessary.
2. Clean fish or fish head, and add to the pan with the water and salt.Heat to boiling point.
3. Skim, then add the root vegetables, peeled, washed and diced. Add
   black pepper and clove. Reduce heat.
4. Simmer to 30-40 minutes.
5. Remove fish, separate flesh from bones, return flesh to the soup and
   reheat. Or, remove fish head if used, and serve separately if liked.
6. Garnish with chopped parsley and serve hot.

Serves 12