This is a recipe for grouper soup. The procedure is as follows: Put the vegetables for the soup, salt, peppercorns and 3-4 tablespoons of olive oil in the water.
As for the vegetables, I put parsley, celery, a little root of one or the other, red and white onions, carrots and peppers. After half an hour, add the fish and cook for 30-45 minutes, depending on the type.
Grouper requires 45 minutes if it is large. Carefully remove the fish to a tray, add salt and pepper, pour plenty of olive oil and a ladleful of the soup in which it was cooked.
You strain the soup and, depending on your affinity, put rice or pasta in the soup.
If you’re going to put rice, my advice is to cook it separately, wash it and when it’s ready, just put it in the soup so that the fish doesn’t get cold, and the pasta is ready in 2-3 minutes (at least the one I use), so there’s no need. Basically the same as boiled meat and meat soup, except that the fish cooks faster than the vegetables, so you reverse the order of adding them to the pot. I almost forgot, fish makes much less good soup than meat.
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