Fish Broth

(Serves 8-10)

Ingredients:

• onion, 1, peeled and diced;
• carrot, 1, peeled and diced;
• celery stalks, 2, diced;
• potato, 1, peeled and diced;
• turnip, 1 small, peeled and diced;
• leek, 1 medium, sliced into thin rings;
• french beans, 6, cut into 1" lengths;
• tomato, 1 large, skinned, de-seeded and chopped;
• fish, white, 2lb;
• white wine, 1 large glass;
• water, 3 pints
• spaghetti, 4 oz broken into 1" (approx.) lengths.
• yellow mustard, ground
• bay leaf, 1

1. Fry onion and celery gently in light olive oil. Do not brown.
2. Add mustard to taste and stir.
3. Pour in 2 pints of water, add carrot, potato, turnip and bay leaf and bring to the boil.
4. Simmer gently for 30 minutes.
5. Add beans, leeks, tomato and wine, simmer for 5 minutes.
6. Add spaghetti and turn down to low heat, stirring occasionally.
7. Bring 1 pint of water to boil, add fish and poach for 10 minutes.
8. Remove fish retaining stock.
9. Sieve fish stock and add to vegetables.
10. Check broth for 'thickness'. Add water if a thinner broth is preferred.
11. Break fish up into mouth-sized pieces removing bones.
12. Add fish pieces to broth and gently simmer for a few minutes.
13. Check that spaghetti is cooked and serve.

• Accompany with crusty bread, oat breads are good.

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