Stock:
500 g small perch, cleaned and with gills removed
500 g perch bones
1 1/2 l water
100 g onions
100 g leeks
2 sprigs of parsley
1 sprig of dill
half of bay leaf
5 allspice peppercorns
5 white peppercorns
The soup vegetables and finishing:
150 g perch fillets
7 1/2 dl perch stock
50 g onion, chopped
50 g small cauliflower
florets
50 g carrots, diced to the size of a little finger tip
50 g peas, fresh or frozen
sea salt
1/2 l milk
30 g butter
1 Tbsp chives, chopped

1. Cut up the perch and bones, rinse well and place in a saucepan. Add around 1 1/2 l water. Bring rapidly to the boil. Then turn down the heat so that the stock simmers gently, and remove the froth that forms on the surface. Add the root vegetables, onions and spices, cook for 25 minutes and sieve the stock. Measure its volume: you need 7 1/2 dl. lf there is more stock, reduce it.
2. Put all the vegetables in the stock, season with sea saIt, and cook until done. Add the perch fillets, cut into 2 cm pieces, and the milk. Bring to the boil.
3. Check the seasoning and, finally, add the butter and the chopped chives. Serve the soup immediately.