Fish soup

Clean all the fish, removing the innards, skin, and central bone. Use the heads and bones to prepare two liters of fish stock, which you will need for cooking the soup. Slice the onion and cut the tomatoes and potatoes into chunks.

In a pan, sauté the vegetables and fish flesh in oil over low heat for about twenty minutes. At this point, pour in the fish stock, adjust the salt, and continue cooking over low heat for about an hour. Pass everything through a food mill, first using the filter with the larger holes and then the one with finer holes.

Enjoy the soup with croutons.