members recipes

Ingredients
makes 4 serves
1 dry onion peeled and chopped in quarters
1 carrot chopped
100grms chopped cabbage
100grms celery root,chopped
1 potato chopped in small pieces
a handful of celery and parsley
rosemary(a small portion)
3-4 pepper seeds
1 tea sp sugar
1 glass of dry white wine
2 table sps lemon juice
1/2 cup olive oil
4 big glasses of fish broth

Method
making the fish broth
First you have to fillet the fishes see how http://www.flickr.com/photos/runneralps/.
Keep the fillets aside. In a casserole put the remains of the fishes and lightly salted water.Add lemon juice and wine. Boil for 20 minutes in medium temperature.
Drain the broth and throw the bones of the fishes. keep the broth aside.
making the soup
Use a medium size casserole and heat the oil. Add all of the veggies and sauté them light and slow. Add all the seasoning.Cook them for 15 minutes (very low temperature) and then add the broth. Cook for 20 minutes. Care to not open the casserole ,but if it need to, add a glass of lukewarm water.
Serve hot and decorate with chopped parsley and pepper powder.