Turbot soup with langoustine, Itlian Christmas recipe by Gualtiero Marchesi on Gourmetpedia

Ingredients

• - 360 g (12 oz.) Turbot fillets
• - Bones from the turbot
• - 32 Langoustine, scampi or Dublin Bay Prawn s
• - 10 g (1/3 oz.) onion
• - 10 g (1/3 oz.) leek
• - 10 g (1/3 oz.) celery
• - 500 ml (2 cups) dry white wine
• - 5 peppercorns
• - 1 sprig thyme
• - 1 bay leaf
• - 1 tbsp. olive oil
• - 10 g (1/3 oz.) carrot julienne
• - 10 g (1/3 oz.) zucchini julienne
• - 10 g (1/3 oz.) cep mushroom julienne