Gardiner's Bay Fish Soup
|Fish bones||3 1⁄2 Pound (Fresh)|
|Onion||1 , sliced|
|Garlic||4 Clove (20 gm), sliced|
|Celery ribs||2 (Without Leaves)|
|Fresh thyme sprigs/One teaspoon dried thyme||6|
|Bay leaves||2 , broken in half|
|Dry white wine||1 Cup (16 tbs)|
|Cherrystone clams||12 (1 Dozen)|
|Olive oil||3 Tablespoon|
|Onions||2 , coarsely chopped|
|Rosemary sprig||1 Small|
|Tomatoes||2 , cored and quartered|
|Potatoes||1 Quart, peeled and quartered (About Six Whole Potatoes)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Ricard/Other anise flavored liqueur||1 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
Place the fish bones, water, sliced onion, one clove garlic, celery, half the thyme, one bay leaf, peppercorns, wine and clams in a kettle.
Bring to a boil and cook twenty minutes.
Strain through a colander, pushing to extract as much liquid as possible from the solids.
Reserve the liquid.
Heat the oil and add the remaining garlic, thyme and bay leaf and the chopped onions.
Add the rosemary, tomatoes, potatoes and reserved stock.
Bring to a boil and cook forty five minutes.
Force through a sieve or food mill equipped with a fine blade to puree some of the solids.
Beat well with a wire whisk and bring to a boil.
Add the cream and simmer five minutes