1. Basic Fish Stock
Every time we bring fish home we make fish broth and put it in the fridge for later use. I cook the very basic stock -- any extra spices might conflict with the "real" soup recipes down the road.

- 2 lbs Fish Trimmings (heads, bones, and tails)
- 2 quarts Water
- 1 Bay Leaf
- 1 Tbsp Salt
Wash fish trimming thoroughly in salted water. Pour water into deep sauce pan. Add fish trimmings, salt, and bay leaf. Cover and simmer for 30 minutes. Strain and reserve fish stock for preparing fish recipes. Makes about 3 pints

Any big Chesapeake Bay fish is good. Fish stock is essential for many those fish soup recipes you can find on the Internet or cookbooks.

2. Harry's Bar (Venice) Fish Soup
I found this recipe just today and disclaimer! - I did not try it yet but definitely will.

*** copy / pasted from here ***
Ingredients
* 2 stalks celery, cut into julienne strips
* 2 medium onions, julienned
* 1 carrot, julienned
* 1/3 c. olive oil
* 1 medium tomato, peeled, seeded, julienned
* 1/2 c. all-purpose flour
* 1 cup dry white wine
* 8 cups stock -- fish, or half fish and half vegetable
* 1/4 (or more) t. saffron threads (steep in tablespoon of hot stock for20 minutes)
* 1 bay leaf
* pinch cayenne
* Salt and black pepper
* 1/2 lb. EACH of two kinds of boneless, skinless white fish (such as halibut, sea bass, monkfish) cut into 1/2 inch. pieces
* 1/2 lb. medium shrimp (shelled, deveined), cut into thirds
* 1/4 cup brandy
* 1 clove garlic, minced
* 2 canned anchovy filets, drained and chopped (or use paste)
* 3 flat leaf parsley sprigs, chopped
* fresh rosemary, leaves from 1 sprig chopped (or pinch dried)
* fresh thyme, leaves from 1 sprig chopped (or pinch dried)


Directions
1. Heat 2 Tbsp. oil in large saucepan over medium heat.
2. Add celery, onions and carrot and cook, stirring often for 5 minutes or until soft but not brown.
3. Add tomato and cook for 1 minute
4. Stir in 1/4 c. flour and cook for about 2 minutes, stirring constantly.
5. Stir in wine and bring to a boil, then simmer, stirring often, for 2-3 minutes, until mixture has thickened.
6. Stir in stock, saffron, bay leaf, cayenne, salt and pepper to taste, and bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 20 minutes.
7. Meanwhile, combine remaining flour with 1/4 t. salt and 1/4 t. pepper in plastic bag, and toss fish & shrimp until well coated.
8. Heat 2 Tbsp. of the oil in large skillet over medium-high heat, and cook fish and shrimp, stirring, for 2-3 minutes until browned and just cooked. Don't overcook.
9. Add brandy to skillet to warm it, then (standing back) ignite brandy. Swirl the skillet until flames die down, then add contents of skillet to soup.
10. Wipe out skillet and heat remaining oil over medium heat. Add remaining ingredients, cook for a minute or so, then add to soup, and let flavors blend a few minutes before serving.

*** copy / pasted till here ***

I guess rock fish, blue should be perfect for this recipe (not sure about spanish).

About Harry's Bar, San Marco, Venice, Italy
It's a famous and hence overpriced place on San Marco square in Venice, Italy. We returned very recently from Italy (wedding anniversary), had dinner at Harry's Bar and that's the main reason I am interested in trying this soup recipe. The Bar is famous because of celebrity patrons (Hemingway, Woody Allen, Truman Capote, way too many), invented food - Carpaccio (raw beef with mayonnaise), invented drinks - Bellini (1/3 white peach juice and 2/3 sparkling wine) and Montgomery (dry martini with gin/vermouth ratio 15:1). Rumors are that Hemingway was the first who ordered Montgomery. One Bellini is 15 Euro and Carpaccio is about 30 Euro.

There is "Harry's Bar Cookbook" which is considered to be one of the best Italian cookbooks, the recipe is from there.