From Yves Parent.

1 lb of salmon fillet (cut in chunks)
1 lb of cod fillet (cut in chunks)
1 lb of swordfish (cut in chunks)
1 Tbsp of olive oil
1 big onion, sliced
1 leek
3 or 4 red potatoes, cut in small cubes
1 cup of fish stock (optional)
1 bouquet garni
1 Tbsp of chopped parsley
Salt and pepper
1 bunch of scallions, chopped
1 quart of white mushrooms
1 carrot
1 cup of dry white wine (Sauvignon is preferred)
1 Tbsp of sour cream

• Chop the onion, the scallions and the leek.
• Peel and cut the potatoes into small cubes.
• In  a large saucepan, sweat the onion in the olive oil, but do not let it brown.
• Add the leek and continue cooking gently for a minute.
• Add the potatoes and bouquet garni, the chopped parsley, and one cup of fish stock (if you don’t have fish stock simply add water).
• Season with salt and pepper.
• Bring to a boil, reduce the heat and cook gently while adding the chopped mushrooms and chopped scallions.
• Slice the carrot with the vegetable peeler and drop into the liquid as well.
• Add the white wine.
• Cook until the potatoes are tender.
• The liquid must not reduce too much.
• It should cover the vegetables.
• First add the salmon, then add the swordfish.
• Bring the liquid back to a boil, then add the cod, which cooks very quickly.
• Stop the heat and let rest for about 4 minutes.
• Before serving in hot soup plates or bowls, add the sour cream

Fish stock

2 lb of heads and bones of fresh white fish
2 Tbsp of olive oil
1 large onion and one carrot, peeled and sliced
4 fresh mushrooms, thinly sliced
1/2 cup of dry white wine
5 cups of water or enough to cover
bouquet garni

• In a large casserole brown the onion in the oil.
• Add the fish and water.
• Bring to a boil and cook for 15 minutes.
• Skim off the scum that rises to the surface.
• Add the mushrooms, carrot, bouquet garni and wine.
• Simmer slowly, partially covered, for 1/2 hour.
• Strain through a fine-mesh strainer, pressing lightly on the bones and vegetables to extract all the liquid.