FISH SOUP, CARIBBEAN-STYLE

Steps:

• Wash the fish well to remove any traces of blood. Allow to marinate in the bain Antillais (see above) for one to two hours.
• Heat the oil in a stock pot. Quickly saute all the fish, bones and head (except fillets - reserve them in marinade until the end of the recipe). Add the carrots, leeks, giraumon, igname, turnips and tomatoes. Stir to coat with oil. Add two cups of water and the scallions, thyme, garlic, bay leaf and jalapenos. Simmer over medium heat until the fish is completely cooked and beginning to shred and the vegetables can be easily pierced with the tip of a knife. Strain the soup through a fine mesh. Put the vegetables and fish through a food mill with the fine grill in place. There should be three cups of puree and three cups of liquid (if not, add additional water). Add one cup of liquid to the puree. Stir the tomato concasse and white wine into the puree-liquid mixture. Season to taste with salt and pepper.
• Pour the remaining liquid into a small saucepan. Bring quickly to a boil. Remove from the heat and add the reserved fish fillets. Cover and allow to steep for five minutes, or until just done. Meanwhile, heat the puree-liquid and ladle into bowls. Divide the fish between six bowls and serve immediately with crusty French bread.