Vegetable Fish Soup

Place 6 cups of water, 1 whole peeled onion, 2 bay leaves, and whole peppercorns into a pot and boil. Once boiling, add the cleaned whole sea bream to the pot. Add salt and cook with the lid closed for 10-12 minutes. Remove the fish with a slotted spoon and let it cool. Strain the fish stock through a fine sieve and return the liquid to the pot.
Cut the carrots and potatoes into small cubes and add to the fish stock. Cook until the vegetables are tender. In a bowl, whisk the flour and lemon juice with a little fish stock to prepare the liaison. Add it to the boiling pot. Flake the fish meat, finely chop the parsley, and add both to the pot. Bring to a brief boil. Serve hot after checking the taste.