North Sea Fish Soup

Most fish soups have great-tasting broth, but also seafood pieces with a lousy texture. Prolonged cooking does no favours to seafood. This recipe has the freshness and immediacy of just-cooked fish and, in order to succeed, must be made only just before needed. The selection of seafood given here is a guideline only – it is the technique that produces the dish and within reason, the more types and textures of fish you can use in this soup, the better.