Fish soup is a favorite of mine because it is light yet warm and satisfying. This version is made with lean halibut and swordfish to reduce the fat even further.
It’s essential to use the freshest bones for the stock. You may have to ask for them specially at your local fish market. Use the freshest fish, as well. Really fresh fish will not have a fishy odor, and the flesh will be firm and spring back when touched. For the best flavor, use fish the same day you buy it.