Wash the fish well to remove any traces of blood.

Marinate the fish in bain Antillais for one to two hours.

Heat the olive oil in a stock pot.

Quickly saute the fish, bones, and head (except fillets).

Add the carrots, leeks, giraumon, igname, turnips, and tomatoes.

Stir to coat with oil.

Add two cups of water, scallions, thyme, garlic, bay leaf, and jalapenos.

Simmer over medium heat until the fish is cooked and the vegetables are tender.

Strain the soup through a fine mesh.

Put the vegetables and fish through a food mill with the fine grill.

Adjust the liquid to achieve three cups of puree and three cups of liquid.

Add one cup of liquid to the puree.

Stir in the tomato concasse and white wine.

Season to taste with salt and pepper.

Pour the remaining liquid into a small saucepan.

Bring quickly to a boil.

Remove from the heat and add the reserved fish fillets.

Cover and allow to steep for five minutes, or until just done.

Heat the puree-liquid and ladle into bowls.

Divide the fish between six bowls and serve with crusty French bread.