Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

In her great French Provincial Cooking (1960), Elizabeth David stated that she didn’t think it possible to make fish soup “without all those odd little Mediterranean fish, which are too bony to be used for anything except ‘la soupe.”’ But she changed her mind after tasting my London version a couple of times, deciding that a more than passable facsimile could be made outside of France, as long as the