Frith Street fish broth

Name: Frith Street fish broth
Yield: Makes about 2 litre
Cuisine: United Kingdom
Ingredients: 4 garlic cloves, peeled and diced; 2 bay leaves; a handful of parsley stalks; a tiny pinch of saffron; a little Pernod; 2 celery stalks, coarsely diced; 1 onion, peeled and coarsely diced; 1 fennel bulb, coarsely diced; 1 kg prawn carcasses; 4 kg bones and heads of non-oily fish, gills discarded, rinsed for 1 hour in running water; 8 tbsp olive oil; 500 g tinned chopped tomatoes; 1 bottle white wine; peeled rind of 1 orange (make sure that there is not too much white pith still attached); 1 leek, diced and rinsed; 2 carrots, peeled and coarsely diced; salt and pepper; 1 large fresh red chilli, coarsely chopped

Preparation info

Makes about
2 litre

Difficulty
Easy

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

If you are serving the Greenland prawns, save and freeze the heads and shells. These carcasses have been one of the most important ingredients in the innumerable fish soups I’ve served over the years in Soho. If they are not available, substitute a hen crab, asking your fishmonger to kill and chop it for you.

Ingredients

Europe
United Kingdom
Stock
Pescatarian
London
Street Food
Gluten-free

Ingredients

Method