Perch Fish Soup

Place the perch heads and tails (make sure to remove the gills so the broth doesn't turn bitter) in a pot and cover with cold water. Add a whole peeled onion, whole black peppercorns, and a bay leaf. Bring to a boil, skim off the foam, and simmer over low heat for 15-20 minutes. Strain the finished broth through a fine-mesh sieve or cheesecloth. Discard the fish remnants—they have already given up all their flavor.

Add cubed or batonet-cut potatoes into the strained broth.

While the potatoes are boiling, sauté finely chopped onion and grated carrot in a skillet with a splash of vegetable oil until soft, without letting them brown too much.

Transfer the sautéed onions and carrots into the pot with the potatoes and broth.

Add large, boneless pieces of perch fillet to the soup 5-7 minutes before it's done. Season with salt to taste. It's important not to overcook—the fish should remain tender.