Fish Clean and wash. Salted and left to stand for 1 hour. The white part of the leeks, carrots, parsley root and celery finely. Put to boil in 6 cups salted water. Add the peeled garlic cloves, bay leaf and pepper. Boil until vegetables are cooked completely. Rinse the fish and put it in the broth along with the wine and the oil. Fish should not be boiled. The soup is served cold, seasoned with lemon juice and chopped parsley.