Name: Fish Soup
Yield: For 4
Ingredients: Parmesan, grated, rouille; 4 tablespoons olive oil, dash of white wine; 2 lbs mixed fish. Choose from haddock; whiting; mullet, red or grey; brill; gurnet; bream; and shellfish as available — mussels; prawns; scallops etc.; 2 tomatoes, 1 strip orange peel; large sprigs thyme, parsley, and fennel (use bulb fennel or seeds if no fresh); large pinch saffron, salt and pepper; 2 onions, 3 cloves garlic, 1 bayleaf; 4 slices of French bread dried slowly in the oven

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2 lbs mixed fish. Choose from haddock; whiting; mullet, red or grey; brill; gurnet; bream; and shellf

Method

Cut the cleaned fish, scraped to remove the scales, in two-inch pieces. Make a stock with the bones, trimmings and heads while you crush the garlic, and peel and chop the onions and tomatoes.

Put the vegetables in a pan with the garlic, herbs, orange peel, seasoning, saffron and oil. Cook for five minutes without browning. Put the coarser varieties of fish in with the vegetables and str