I just remembered I have a freezer full of turbo sole from the 99 Ranch in Richmond. What to do? Perhaps a piccata? What about batter and fry? Nah.
A quick rummage through my vegetable bin turned over carrots, white onions, celery hearts, and flat leaf parsley. Hmmm....these ingredients plus the sole, plus the week-old half bottle of sauvignon blanc, would create a fabulous stock. Plus, what's a stock without the salt and whole peppercorns, folks?
I sauteed the holy trinity for about 5 minutes, until the onions became transparent. Then, I added the salt, peppercorns and white wine (plus a dash of rice wine vinegar) and also the quarter jar of capers I had left in the fridge. I rested the fish on top and poured water over the entire pot, just enough to cover the ingredients.
I let everything come to a boil, and after turning off the heat, I threw in a handful of flat leaf parsley. Salt and pepper to taste. Voila. Fish stock soup.
DO NOT STRAIN unless you want your soup to be a strict base for another recipe. Otherwise, you can simply enjoy with all of the ingredients in the soup and serve.
