Freshwater fish soup

• 400 g tench
• 400 g perch
• 400 g

Clean the tench, perch, eel and pike and fillet them. Use the heads and bones to prepare a fish stock: put them in a pot with 2 litres cold water with the celery, onion, carrot, bay and a pinch of salt, bring to a boil and simmer for 1 hour, then strain and adjust the salt. Keep hot.

Meanwhile, steam the fish fillets for 20 minutes, lightly salted and drizzled with oil.

Peel the