Sea Bass and Arugola Soup - bass

Method

• Rinse fish carefully to remove blood.
• Place in a soup or fish kettle and add wine, water, bay leaf, peppercorns and salt.
• Place over medium-low heat and bring slowly to a simmer.
• Simmer very gently about 10 minutes, or until fish is cooked through but still firm.
• Remove from heat.
• When cool enough to handle, remove fish from broth.
• (Do not discard broth.)
• Skin and bone fish, break into small chunks and set aside.
• In another pot, add olive oil and, over medium heat, saute sliced leek until softened.
• Add about 2 1/2 cups of the arugola, reserving the rest for garnish.
• Stir to mix well with the leek and let simmer gently several minutes until arugola has softened.
• Strain the fish broth through a cheesecloth.
• There should be about 3 cups of broth.
• Add enough chicken stock to make total of 4 cups, and add this to arugola mixture.
• Add diced potatoes.
• Bring to a simmer, then cover and cook gently about 40 minutes, until potatoes are very soft.
• Remove soup from heat.
• Add reserved fish and buttermilk.
• Stir to mix.
• Taste, adding salt if necessary and freshly ground black pepper if desired.
• Serve immediately.