After a long winter spring is finally here. I think the best way to celebrate is with the vegetable symbol of the season: the spring pea. I like fresh peas for this recipe, but when unable to find them, frozen works beautifully.
One must make a trip to a Jewish style fish monger. Buy 2 pounds of freshly ground Whitefish and remember to ask for the heads and bones for the fish stock. It is best to cook the fish as soon as it is purchased. The fresher the fish the better the result.
