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Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Another classic French soup, but altogether a different kettle of fish, in that the fish are normally presented without heads, tails and fins. Fillets of fish and some shellfish are cooked in the broth which is then thickened with aïoli. In the recipe below I give a method of making aïoli that will have the purists among you frothing at the mouth, but striving for authenticity can only be taken so far before it becomes self-parodying. What has been served at Frith Street over the years is a