We truly cook "nose to tail"
We chop the halibut bones
Then we chop fresh vegetables, including a lot of fennel
We cook the fish soup in a HUGE stock pot....
...We bring it to a boil
....Then cook it slowly for 2 hours
...remove the biggest bones
.... then we "burr mix" the soup with small bones and all using a humongous burr mixer
Here is the soup after it has been "burr mixed"
.....Then we blend the soup to give it a silky consistency
....and we strain it just in case there might be bone pieces
..... still straining
And here is the finished product!
With rouille croutons to dunk!!!
Bon Appétit!
