North Sea Fish Soup

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 4 scallops
  • 3 oz (75 g) haddock fillet
  • 3 oz (75 g) sea bass fillet
  • 3 oz (75 g) hake fillet
  • 3 oz (75 g) whole prawns
  • Lemon juice
  • Salt and pepper
  • 2 pints (1.2 litres) fish stock
  • 2 oz (50 g) shallots, finely chopped
  • 2 egg yolks
  • 2 tablespoons cream
  • 1 tomato, skinned, seeded and diced
  • 1 small bunch parsley, finely chopped

Method

Cut the scallops and fish fillets into small pieces, shell the prawns and turn quickly in a little lemon juice. Season with salt and pepper.

Bring the stock to the boil and add the fish, shellfish and shallots. Just before it boils again, remove from the heat.

Mix the egg yolks and cream together and combine with the stock. Add the tomato and parsley. Serve the soup immediately.