My Favorite Fish Soup

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This is the soup I cooked for Julia Child in the south of France and later made for Elizabeth David in London with success. So I call it “My Favorite Fish Soup.” If you go all the way and use shellfish as well as fish carcasses, the ingredients are costly. A very good, though not sublime, version can be achieved using only the heads and backbones of non-oily white-fleshed fish: cod, bass, ro