.. Not being a big fan of fish without its original flavour, I seldom put the fish meat into the soup, I much prefer adding it just before serving. This blog is not going to focus on how to make the fish stock. There is plenty recipes for that, or cheat as I do buy the stock as your local fish pusher
Vegetables in the recipe to make the most of what you have on hand as this soup is extremely versatile, I prefer using Parsnip, Red cabbage, Leek, Onions, Tomatoes, Carrot, chopped into 1cm cubes and fried in a Dutch oven. And make simmer until the vegetables flavours is released into the water. Then reduce flavour with salt and pepper.
Remove the vegetables add the fish stock, reduce it and flavour with lime, salt and pepper again. Now add cream, Cognac, Parmesan.
When the soup is almost ready prepare the fish, I prefer to use the Ling, while it has a nice texture and flavour to it. Season it with salt and pepper and bake it in a preheated oven for 15 min at 160c.
I usually like adding squid and fresh finely leek rings to as a final decoration, just before serving