10 dried mushrooms
2 lb. fresh-water fish, sliced & head
1 stalk celery, sliced
2 carrots, peeled & sliced
1 parsnip, peeled & sliced (optional)
2 tsp. salt
1 tsp. pepper
2 qt. water
3 tbsp. butter
1 onion, chopped
4 tbsp. tomato paste
1 tbsp. capers, drained
10 ripe olives

Soak the mushrooms in water to cover for 2 hours. Drain carefully. Rinse and slice.

Wash the fish and head. Place the head in a deep saucepan, reserving the fish itself. Add the celery, carrots and parsnips, salt, pepper and water. Boil for 45 minutes. Strain.

Melt the butter in a large saucepan. Add the chopped onion and saute for 10 minutes, stirring frequently. Add the fish and brown lightly on both sides. Add the tomato paste, capers, olives and strained fish stock. Cook over medium heat for 40 minutes, or until fish is cooked. Correct seasoning. Serve in deep soup plates garnished with lemon slices and parsley.