Name: Frith Street fish soup
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: palourde clams instead of mussels; 1 egg; 1½ tbsp potato flour; 1 scallop per person, shelled; 1 baguette or French loaf; filleted skate or monkfish instead of cod; 2 tbsp Frith Street Fish Broth, hot; 1½ tbsp harissa (North African chilli paste, use more if you like your food hot); 300 g mussels, picked over, rejecting any open or broken ones; 150 g squid, finely sliced; approx. 200 ml olive oil; 1.5 litre Frith Street Fish Broth; 1 sprig parsley; 1 tbsp tomato ketchup; 400 g cod fillets, lightly salted overnight in the fridge, then briefly rinsed before using; 100 g Gruyère cheese; 1 small tin anchovies, drained of their oil; juice of 1 lemon; 300 g peeled tiger prawns (if they came with heads, shells or both, use these in the broth); a little olive oil

Preparation info

Serves
6

Difficulty
Easy

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