Ukrainian Style Fish Soup
In a large pot, add the fish carcasses with 1.5 liters (approximately 6 cups) of salted water. Peel the onions, cut into quarters and add along with the bay leaf, peppercorns, parsley and dill and cook for 1 hour. Strain the broth through a sieve.
Pour the fish stock into a new pot. Whisk egg whites until frothy and add to the broth and bring to a boil. Season with salt and pepper and pour through a cloth strainer. Peel and slice the carrot into long, thin strips. Heat the broth again and add the pieces of fish along with the carrot strips and cook for 7-10 minutes. Serve the soup in bowls, garnished with parsley.