Cold Trout Soup with Herbs, White Wine, and Vinegar

The inspiration for this soup came from reading about escabeche in books about Mexican, Catalan, South American, and French cooking. Escabeche is a method of preserving cooked fish in a marinade of olive oil, vinegar, wine, and herbs and then serving it as a cool hors d’oeuvre or first course. Whenever I’ve eaten escabeche—I especially remember one French version made with cider vinegar—I’ve always enjoyed soaking up the marinade with French bread as much as eating the