| | FISH STOCK |
| 1/4 | c | Parsnips; coarsely chopped |
| 1/2 | c | Carrots; coarsely chopped |
| 1 | lg | Yellow onion; coarsely chopped (3/4 cup) |
| 1 | lg | Potato; coarsely chopped (1 cup) |
| 1 | ts | Salt |
| 6 | | Peppercorns; whole |
| 1 | tb | Parsley stems; chopped |
| 1 | | Bay leaf |
| 3 | | Celery stalks w/leaves |
| 2 | lb | Fish trimmings (heads, bones etc., washed) |
| 4 | qt | Cold water |
| | SOUP |
| 1/2 | c | Carrots; finely chopped |
| 1/4 | c | Parsnips; finely chopped |
| 1 | lb | Halibut, cod or haddock, boneless and in one piece |
| 1/2 | c | Leeks; finely sliced, white parts only |
| 2 | | Egg yolks |
| | Salt & pepper |
| 3 | tb | Parsley; finely chopped |
| 6 | tb | Sour cream (opt) |
