White fish on the carcass and fish soup
We need 1 large gilthead seabream, sea bass, blackfish or any other white fish weighing about one kilogram, a 5 centimeter piece of the white part of a medium-sized leek, 1 large carrot, 1 piece of tuber (or stem) of celery, 1 bay leaf, 2 tablespoons extra virgin olive oil, sea salt, white peppercorns.
The greens and leeks are cleaned and finely chopped, and the carrot is just cleaned and quartered lengthwise. Put everything in a saucepan and add about enough water to cover the fish later in another bowl. Add salt, a few peppercorns and bay leaf, bring to a boil and wait for it to boil. Bake for 20 minutes or until the carrot is cooked but not boiled. Reserve and completely cool the resulting soup base. During this time, clean the fish well, wash it, oil it and place it in an elongated dish or deep fryer with a lid. Drizzle with the unfiltered soup base and, if necessary, add just enough water to cover the fish. Cover, bring to a boil, lower the temperature and cook the fish covered gently to soften it. For a kilo of fish, it takes about 12 minutes (the fish is cooked when the eyes turn white and stick out, and the dorsal fin is easily torn off with your fingers). In the meantime, if necessary, remove the foam from the surface so that it does not overheat. Place the cooked fish with spatulas on a heated serving plate and strain the soup. Put only carrots in the strained soup and add cooked rice or grated porridge for as neutral a taste as possible. We had two extremely tasty dishes for a full meal in one go. As usual, we’d serve the soup first, but if we’re making this dish at home, it might be wiser to serve the fish first. The soup can wait, and such fish specialties would be a shame if they were not eaten completely fresh. We therefore serve the fish first, accompanied by good fresh bread or boiled potatoes in butter, and we also offer the best possible olive oil to bury the cleaned and filleted fish in a plate, and of course coastal wine selected.
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