1. Poach ____ in ____ and ____ until the fish flakes easily, then remove the fish and strain the liquid. 2. Sauté ____ until softened, then add diced ____ and the reserved poaching liquid, simmering until ____ are tender. 3. Flake the cooked fish, removing any bones and skin, then return it to the soup with ____. 4. Adjust consistency by mashing some of the ____ into the broth or adding more ____, then finish with ____ and ____.

Cuisine: ____