Think rockpool/shrimper’s net here - wayward bits of seafood. Chuck in stuff like clams, mussels, a prawn or crab claw, and nuggets of fish with the prawns, but cook for longer if necessary: gulf-inspired and fisherman’s-potlike, yet effortlessly elegant. Thais sometimes use smoked fish or mackerel to make a richer soup. One for dieters but equally fantastic for those who are not wasting time on such things.
Simmer the fish bones in
© 2004 Alastair Hendy. All rights reserved.