|Whole mild flavored white fleshed fish/2 1/2 pounds fillets and 1 pound fish trimmings||3 1⁄2 Pound (Such As Rock Cod, Sea Bass, Or Red Snapper, 1 Whole)|
|Water||6 Cup (96 tbs)|
|Clam juice||16 Ounce (Two Bottle, 8 Ounce Each)|
|Parsley sprigs||1 Cup (16 tbs) (Lightly Packed For Measuring)|
|Garlic||2 Clove (10 gm)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Celery stalks||2 Large|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Thin skinned potatoes||4 Small|
|Thyme leaves||3⁄4 Teaspoon|
|Long grain rice||1⁄2 Cup (8 tbs)|
Fillet fish (or have it done at the fish market), reserving all trimmings.
Wrap fish fillets and refrigerate.
Place trimmings in an 8-quart kettle; add water, clam juice, and bay leaf.
Bring to a boil over high heat; then cover, reduce heat, and simmer for 1 hour.
Pour through a wire strainer; discard bones, skin, and bay leaf.
Set fish stock aside (you should have about 8 cups).
Rinse and dry kettle.
Insert metal blade.
Chop parsley; set aside.
Mince garlic; leave in work bowl.
Melt butter in kettle over medium heat; add onion and garlic and cook, stirring, until onion is soft (about 5 minutes).
Meanwhile, change to slicing disc.
Following directions, slice celery, then carrots; add to onion mixture and cook, stirring occasionally, until onion is very soft (about 5 more minutes).
Stir in flour and cook, stirring, for 1 minute.
Gradually add fish stock and cook, stirring occasionally, until mixture boils.
Meanwhile, peel potatoes, then slice.
Add to stock with parsley and thyme.
Bring to a boil over high heat; stir in rice.
Cover, reduce heat, and simmer until potatoes are tender to bite (about 20 minutes).
Change to metal blade.
With a slotted spoon, transfer about a third of the vegetables to work bowl; process continuously until smooth.
Return to kettle.
Cut fish fillets into 1-inch squares; add to kettle, cover, and continue to simmer, stirring occasionally, until fish is opaque throughout (about 10 minutes—prod with a fork to test).
Season to taste with salt and pepper.