PERCH SOUP RECIPES

Steps:

• Peel the potatoes and boil in salted water for about 20 minutes.
• Peel and slice the carrots. Rinse the fennel and cut into thin sticks. Rinse and slice the celery. Sweat the vegetables together in hot oil in a wide pot. Deglaze with the wine, season with salt, and pour in the broth. Combine the bay leaf, juniper, peppercorns, and cloves in a cheesecloth bag and add to the broth over low heat for about 10 minutes. Rinse the perch, pat dry, and cut into 8 pieces of approximately equal size. Add the fish to the broth, cover, and leave for about 10 minutes until done. The broth temperature should not exceed 80°C (approximately 175°F). Discard the spice bag.
• Melt the butter with the parsley in a hot pan and swirl the drained potatoes in it. Season lightly with salt and transfer potatoes to soup bowls. Spoon the fish, vegetables, and broth on top and serve.

Steps:

• In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.