Directions

1. The fish should be cleaned, meaning that the giblets should be removed and the scales scraped.
2. Pour 1 lt of water into a large saucepan. Add the fish, bring to a boil and skim. Let the fish simmer for 10 minutes and then remove from heat. Remove backbone, tail and bones and keep the fillets aside. Keep the stock.
3. In the meantime, while the fish is cooked, cut the vegetables into pieces.
4. Add the vegetables into the fish stock and boil until tender.
5. Mash the vegetables using a blender and put the mash back to the saucepan. Mix well with the stock until the pulp is unified, bring again to a boil, add 2 spoons of olive oil and simmer for another 5 minutes. Taste and add salt and pepper as desired.
6. Serve warm in soup plates adding the fish fillets into the soup.