This is the soup I cooked for
The soup is not clear because it has “body” from a pureeing of the carcasses after they are cooked.
You will need a food mill.
Remove all innards and gills from the fish heads and carcasses.
Meanwhile, marinate the mushrooms in the remaining cup olive oil, the thyme, and salt and pepper to taste for 10 minutes; broil until tender.
Cook the pasta as directed for the pasta salad. Slice the mushrooms and hold.
Take the stock off the heat and put the fish and broth through a food mill fitted with a medium-hole disk or press through a sieve. Clean the pot and return the broth. Add the mushrooms and pasta and bring to a boil. Correct the seasoning if necessary and serve very hot in large soup plates. Spoon the rouille into the soup, or put the croutons in the soup and spoon the rouille on top of them.
If you want truly amazing fish soup, do it all over again, using this soup as the fish stock to pour over more fish bones.
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