2 Tbs olive oil
500 g desiree potatoes (about 2), diced
4 celery stalks, diced
1 onion, diced
250 ml white wine
250 ml (1 cup) chicken stock
Half a cup (loosely packed) flat-leaf parsley, plus extra to serve
1/3 cup (loosely packed) dill, plus extra to serve
3 small snapper (1 kg each), filleted and skinned, bones and head reserved for stock
Juice of 2 lemons
To drizzle: extra virgin olive oil
To serve: crusty bread
1 fennel bulb, quartered
1 onion, quartered
1 leek, coarsely chopped
1 fresh bay leaf
4 thyme sprigs
2 tsp white peppercorns, coarsely cracked
For fish stock, combine ingredients, fish bones and fish head in a large saucepan, cover with 1.5 L cold water and add a generous pinch of salt. Bring to the boil, reduce heat and simmer until vegetables are tender (15-20 minutes). Strain and set aside. Makes about 1 L.
Heat olive oil in a large saucepan over medium-high heat, add potato, celery and onion and stir continuously until potato softens (10-12 minutes). Add wine, chicken stock, herbs and fish stock, bring to the boil and cook until vegetables are tender (25-30 minutes).
Coarsely chop 4 snapper fillets, add to soup with lemon juice and simmer until fish is cooked (5 minutes). Season to taste and blend with a hand-held blender until smooth (be careful, hot soup can splash).
To serve, finely chop remaining 2 snapper fillets, add to soup and bring back to boil. Remove from heat and divide soup among bowls, scatter with parsley and dill, drizzle with extra virgin olive oil and serve with warm crusty bread.