Spicy Fish Soup

A Guizhou staple, this soup of monkfish or cod with crisp garlic makes a light but aromatic first course. Any type of firm-fleshed fish can be used, but monkfish is particularly good, as it has the texture of chicken and no tiny bones to worry about. The spicing comes from the famous Sichuan peppercorns, known for their liquorice flavour and subtle fire, as well as the liberal quantity of garlic.