Fish Soup

Preparation info
  • Makes 4 cups 1 l ) as a clear soup, 6 cups 1.5 l ) with the vegetables;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is a soup that can go two ways. It can be a clear soup, in which case the lemon juice may be omitted, as it can cloud the broth. Or it can be a fish and vegetable soup. In either case, a cup of cooked instant couscous can be stirred in at the end.



For a clear soup, bring the stock, the chunks of leek, carrot, and celery, the parsley sprigs, bay leaf, thyme, the whole garlic clove, the cinnamon stick, cumin seed, clove, anise seed, and crushed peppercorns to a boil. Lower the heat and simmer, uncovered, until reduced by half. Strain through a damp-cloth-lined sieve. Season as desired.

To make a soup with vegetables, in a ta