Yield:
Serves 6-8Ingredients
1/2 pound each of haddock, cod, hake, pollack, and cusk, cut into 1-inch cubes; or a total of 2-1/2 pounds of any white fish with the exception of the flat varieties such as sole or dabs which disintegrate too easily
2 carrots, peeled and finely grated
3 large boiling potatoes, sliced or diced
salted water for boiling
4 ounces lean salt pork, finely diced
1 large onion, diced
2 sticks celery, sliced
1/2 pound small mushrooms, cut in half
2 quarts fumet
1 sweet red pepper, seeded and cut into fine julienne
1/4 cup chopped Italian parsley
1/2 teaspoon ground coriander seed
Instructions
Lay the cubed fish, raw, in the bottom of a soup tureen and sprinkle with the grated carrots.
Boil the potatoes, drain, and add to the tureen.
Saut
