Fish Soup – Light Cuisine

Soak the bones in enough water and rinse them well. Then boil the bones in one l of water in a double size saucepan. Pour in the soup vegetables and 30 minutes. Pepper and season with salt, skim and strain. Cut the vegetables and potatoes into cubes. Fry the onion and garlic in olive oil until golden brown and add to the clear soup with the potatoes, which should bubble gently. About five minutes later, add the diced vegetables, except for the tomato and the leek. After ten minutes of cooking, add the diced fish fillet and the leek. Add the finely chopped sage, parsley and the tomato.

Bring to a boil, remove from heat and add white wine. Serve the soup with white bread.

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