Velvety fish soup with red mullet and almonds

When I worked for Marco Pierre White at The Restaurant, we used to serve a fish soup made purely from fresh red mullet. It was without doubt the most flavoursome fish soup that I had ever or since tasted, but unfortunately making it was incredibly expensive.

Adding a pan-fried fillet of red mullet to a regular fish soup is the next best thing. The almonds add texture and an interesting contrast in