Things You'll Need:
- 1 to 2 lb. whole fish
- 1 or 2 potatoes, peeled and cubed
- 1 medium onion, sliced
- 2 or 3 tomatoes, sliced
- 2 green peppers, sliced or cubed
- 1 or 2 carrots, peeled and sliced
- 1 celery stalk, sliced
- 1 leek, green part only
- 1 bunch parsley
- 1 lemon
- 2 to 3 tbsp. vegetable oil
- Salt
- Pepper
- Seasoning/spices (choose among curry, cayenne, bay leaves, thyme, ginger, lemongrass)
- 2 to 3 cloves garlic, minced
- ½ cup dry white wine
- 1-1½ qt. water
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Step 1
Fillet the fish and cut it into bite-size pieces. Keep the fish heads, bones and skin. You may choose to marinate the filleted fish pieces in a bowl of lemon juice, vegetable oil and garlic, ginger or other spices.
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Step 2
Combine the fish heads, bones and skin with the water, leek, salt, pepper, parsley and your choice of spices (one or two bay leaves, curry, lemongrass, ginger) in a large saucepan. Bring the stock to a boil, cover and boil for about 20 minutes.
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Step 3
Strain the stock into a separate container and set aside.
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Step 4
Sauté the vegetables and garlic in vegetable oil (or butter) in the same saucepan for 5 to 10 minutes over low heat. Cook until the vegetables are tender.
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Step 5
Add the strained stock, filleted fish pieces and wine to the pan and simmer for another 5 to 10 minutes. Check taste and season accordingly using salt, pepper and cayenne.
