Salmon Soup

• the trimmings and a small slice of fresh salmon
• the bones of one or two fresh whiting
• carrot
• turnip
• onion

Put into your fish-kettle the head, bones, fins and skin of the salmon, along with the bones of the whiting (these make all the difference) and the prepared vegetables—a small carrot, a small turnip, a small onion and a stick of celery. Cover amply with cold water, bring to the boil, add salt, and boil gently for at least an hour. Strain and remove all the fat and oil. Thicken with a little pot