Soup Royal

Ingredients

• 3 pounds Fish bones and heads, from white fish such as cod, halibut, or sole (Use bones and heads from white fish for a clear, delicate broth)
• 1 teaspoon White pepper (To maintain the light color of the soup)
• 2 teaspoons Fine sea salt (Adjust to taste)
• 2 stalks Celery stalks, white parts only (Use only the pale inner stalks)
• 2 large Egg whites (For clarifying the broth)
• 1 pound White fish fillet, such as halibut or cod (For the garnish pieces)
• 2 tablespoons Pale dry sherry (Use the palest sherry available)
• 8 cups Cold water (For making the stock)

Instructions

1. 1Wash the fish bones and heads thoroughly under cold running water. Place them in a large pot with 8 cups of cold water, white pepper, and 1 teaspoon of salt. Bring to a boil over high heat.
2. 2As soon as the stock comes to a boil, carefully skim off all the scum that rises to the surface using a ladle or skimmer. Reduce heat to low and let simmer gently for 45 minutes, skimming occasionally.
3. 3Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean bowl. Let cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
4. 4Once chilled, carefully remove and discard all fat that has solidified on the surface of the stock. Transfer the defatted stock to a clean pot.
5. 5Add the white celery stalks to the stock. Taste and adjust seasoning with additional salt and white pepper if needed. Bring to a gentle simmer over medium heat.
6. 6Beat the egg whites until frothy. While the stock is simmering gently, slowly pour in the beaten egg whites while stirring. Let simmer without stirring for 10 minutes as the egg whites collect impurities.
7. 7Carefully strain the stock through a flannel cloth or several layers of cheesecloth into a clean pot, leaving behind the egg white raft. The stock should now be beautifully clear. Set aside and keep warm.
8. 8In a separate pan, bring lightly salted water to a gentle simmer. Add the fish fillet and poach gently for 8-10 minutes until just cooked through but still holding its shape. Remove carefully and let cool slightly on a clean plate.
9. 9Using small cookie cutters or a sharp knife, cut the poached fish into decorative shapes such as diamonds, squares, circles, hearts, or stars. Ensure all pieces are clean and free of any impurities. If any scum adheres, rinse gently in a little of the clear stock.
10. 10Carefully arrange the decorative fish pieces in a warmed soup tureen. Bring the clarified stock to a boil, add the pale sherry, and immediately pour the boiling hot soup over the fish pieces. Serve immediately while very hot.