West Bay Seafood Soup

Name: West Bay Seafood Soup
Yield: Serves 8
Ingredients: 4 pints (2.25 litres) fish stock or water; Salt and pepper; A few scallops and prawns; 2½ lb (1.25 kg) Mixed monkfish, cod, whiting, plaice; 2 oz (50 g) butter; 2–3 cloves garlic, crushed; 2 onions, chopped; 1 glass dry white wine; Lemon juice; 1 bouquet garni; 1 teaspoon cayenne pepper; 1 lb (500 g) potatoes, cubed; 1× 14 oz (400 g) tin tomatoes, chopped; 1 tablespoon tomato purée

Preparation info

Serves
8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

The basis of this soup is a good fish stock which can easily be made using the slightly salted water that lobster or crab has been boiled in along with any shells and legs and a few lemon slices.

Ingredients

2 onions, chopped
2–3 cloves garlic, crushed
2 oz (

Starter
Pescatarian
Gluten-free
Soup

Method

In a heavy saucepan, cook the onions and garlic in the butter until soft. Cut the fish into smallish pieces and add, with the shellfish, to the pan. Let this simmer, but not brown, add the tomato purée, tinned tomatoes, potatoes, cayenne, bouquet garni, some lemon juice and the wine. Stir together gently and season to taste with salt and pepper, and more lemon juice if necessary. Add the fish s