Frith Street fish soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Not strictly speaking a classic fish soup, because I don’t include any puréed fish meat. There are two reasons for this: firstly, to purée the soup is a messy, prolonged and irritating process; secondly, the resulting soup is only delicious for a few hours as, if kept for even modest amounts of time, the suspended solids start to go off and shortly you will have something reminiscent of puréed tinned pilchards.

Over the years this tidied-up bouillabaisse has been a regular on the me