Fish Soup

Name: Fish Soup
Yield: Serves Six
Cuisine: British
Ingredients: oil for frying; 1 kg/2 lb fish heads, skins and bones; 1.75 litres/3 pints chicken stock; 1 bay leaf; handful of parsley; 1 large mild onion, finely chopped; 25 g/1 oz butter; 1 large clove garlic, crushed; 1 tablespoon tomato purée; 1 kg/2 lb fresh white fish such as brill, haddock, hake, cod or whiting; 4 fresh tomatoes, peeled and sliced; pinch of dried thyme; 100 g/4 oz raw prawns, scampi or scallops; salt and freshly ground black pepper; 2 slices white bread

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This is an English version of the classic bouillabaisse, and none the worse for that. Surprisingly it contains chicken stock, which is not strictly necessary but is better than plain water. I have also made it very successfully with duck stock, but duck stock is not something one is likely to find in the fridge when it's needed!

Ingredients

1.75 litres/3 pints chicken stock
1 kg/2

Europe
United Kingdom
Starter
Mediterranean

Method

Put the chicken stock, fish heads, skins and bones into a large saucepan and add half the parsley and the bay leaf. Bring to the boil and immediately turn the heat down. Simmer for 20 minutes exactly and then strain off the liquid into a jug and discard the fish heads, etc. Using the same saucepan, melt the butter and in it gently soften the chopped onion. When the onion is transparent, add the