This is a simple first-course puréed soup with noodles. I make the recipe with red snapper, but a less-expensive fish can be substituted. Or, use 8 cups (2 l) of fish stock and a 1-pound (450-g) piece of fillet.
Clean and wash the fish. Remove the head and tail and place them in a tall narrow stockpot with 8cups (2l) water. Bring to a boil. Lower the heat and simmer for 15 minutes. Add the body of the fish. Retu