Frith Street fish broth

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

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
Gluten-free

Ingredients

Method