Fisherman's Soup

Preparation:

Preparation: Clean all the fish. Peel the onion and stick it with the clove. Clean a carrot and cut it into slices, chop a stick of celery and put it all in a saucepan with the fish trimmings, the herb bunch, salt, pepper and about two and a half liters of water. Cover and cook over low heat for half an hour. Meanwhile, boil the potatoes in cold salted water. When the water comes to a boil, add the other vegetables and cook for about 20 minutes. Drain them and cut them into slices. Scrape and wash the mussels. Let them open over high heat in a pan. Put the pieces of fish in a saucepan, pour the court-bouillon filtered through a fine sieve, bring to the boil and cook over medium heat for about half an hour. Arrange the fish in the center of the hot serving dish and arrange the mussels on one side and the vegetables on the other. Serve the soup together with a vinaigrette of oil, vinegar, salt and pepper. Accompanying wines: Lison-Pramaggiore Tocai Italico “Classico” DOC, Bolgheri Bianco DOC, Trebbiano D'Abruzzo DOC.