Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Master Recipe for -mix of firm and tender
-Fish Stew Flavoring Base -white-fleshed fillets
1/2 Master Recipe for -rinsed, patted dry
-Fish Stock (4 1/2 cups) -cut in 3 to 4 oz pieces
Salt and white pepper 3 tb Parsley; chopped
Cayenne pepper -to garnish
3 lb Fish;

1. Mix base and fish stock; bring to a boil. Reduce heat to simmer and
adjust seasonings with salt, pepper and cayenne to taste.

2. Add firmer fish pieces; simmer for 2 minutes. Add smaller, more
delicate fish; simmer, stirring gently to ensure even cooking, until
fish is almost cooked through, about 3 minutes longer. Remove kettle
from heat; cover and let stand until fish is just cooked, about 5
minutes. Fish is done when it feels firm and springs back to the
touch. Do not cook until the fish flakes. Put soup in a tureen or
ladle into individual bowls. Sprinkle with parsley and serve.

Cook's Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94

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