North Sea Fish Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

All my favourite aspects of cookery find their way into this dish. There is no waste: fish skin, bones, and prawn shells all impart something to the flavour of the dish. There is slow cooking and careful extraction of tastes from the less appealing parts coupled with the immediacy and freshness of fish just cooked at the last moment.

The ingredients in the recipe are a guideline only, and it is the technique which produces the dish. The soup is quick to make and the preparation work