Lingcod With Roasted-Celery Broth And Potato Puree

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1 whole head celery

1/2 cup (approximately) olive oil

Salt and freshly ground pepper

1 onion, sliced

1 cup water

4 Idaho baking potatoes, washed but not peeled

3/4 cup cream

1/2 cup butter, or to taste

4 portions (6 to 8 ounces each) lingcod fillet

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