Fish Soup with Squash, Quinoa and Sole

Skin and fillet the sole. Place all the trimmings in a saucepan with the celery stalk, cover with water and cook for about 20 minutes to obtain a broth. Peel the squash and cut it into cubes.

Filter the fish broth and pour about 2 quarts into a pot, then add the squash and boil it for 20-25 minutes. Wash the quinoa and cook it in lightly salted water for 12 minutes. Peel the ginger, grate it, and squeeze it to extract its juice; mix it with 3 tablespoons of oil and a pinch of salt.

Cut the sole fillets into large pieces or strips and steam them for about 4 minutes; alternatively, boil them in a small pot with half an inch of fish broth for 3 minutes. Season the fish and squash broth to taste, pour it into bowls, then add the sole and quinoa and finish with the ginger oil.