Fish Soup

• 1 large fish carcass, cleaned well
• 4 stalks celery, rough cut
• 1 carrot, rough cut
• 1/4 onion, rough cut
• 1 bay leaf
• 1/2 cup (125 ml) white wine
• Fish stock
• 1 small onion, medium dice
• 1 small carrot, medium dice
• 1 celery stalk, diced
• 1 tbsp (15 ml) tomato paste
• 1/2 cup (125 ml) Pernod
• 1 tbsp (15 ml) brandy
• 2 cups (475 ml) cream
• salt and pepper

1. Sweat carcass and other ingredients.
2. Add 5 quarts (4725 ml) of cold water.
3. Bring to a boil, then simmer for 1 hour.
4. Saute the vegetables in olive oil until slightly browned.
5. Add tomato paste and brown.
6. Deglaze with Pernod and brandy, and reduce by 1/4.
7. Add the stock, and reduce by 1/4.
8. Add cream, and reduce by 1/4.
9. Season with salt and pepper.
10. Puree in batches in a blender or food processor.

fish carcass, stalks celery, carrot, onion, bay leaf, white wine, stock, onion, carrot, celery stalk, tomato, brandy, cream, salt

Taken from online-cookbook.com/goto/cook/rpage/000058 (may not work)