Fish Soup
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 leeks, chopped
1 fennel bulb, chopped
2 large tomatoes, chopped
1 bunch parsley, chopped
12 teaspoon cayenne
1 teaspoon salt
1 bottle dry white wine
4 pounds fish bones
3 cups water
2 pounds fish, cubed
Lightly brown chopped onion, garlic cloves in oil. Add leeks, fennel bulb, large tomatoes, 1bunch parsley cayenne, salt,1 bottle dry white wine, pounds fish bones, and cups water; simmer 45 minutes. Strain liquid, discard solids; return to pan, and reduce to 6 cups. Meanwhile brown 2 pounds assorted fish cut into 3 inch cubes. When brown and crispy, pour reduced stock over fish, simmer 5 minutes and serve over large croutons.