and the garlic at the last moment
gives the soup its fresh flavour.
WHITE FISH SOUP
2 lb any firm white fish, 1 cod’s head,
1 onion, 1 leek, celery, garlic, parsley, 3
tablespoons tomato purée, 1 glass
white wine, 1 cup milk, a few sprigs of
fennel, lemon peel, flour.
Put the fish and vegetables into
a pan and cover with water. When
the fish is cooked, remove it
carefully, taking out any bones, cut
in large pieces, and keep it aside.
Continue cooking the rest of the
stock for 20 minutes. Then strain it
through a sieve and return to the
pan. Add the white wine, the