A Good Traditional Fish Soup from Yarmouth

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) any white fish
  • 2 cod’s head


Put the fish and vegetables into a pan and cover with water up to 3 pints ( l.). When the fish is cooked, remove it carefully, taking out any bones and all skin, and keep it aside, divided into quite lar