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6
first-course servings or 4 main-course servingsEasy
Published 1998
The whole world does not have a seacoast. Inland countries make their fish soups with freshwater fish or fish that swim up streams to spawn. Many of these soups are excellent although, oddly enough, many freshwater fish are bony and need to be thoroughly filleted before cooking (except for eel—which cannot be). Originally, I made this with carp, which does have a voluptuous feel in the mouth, but I hesitate to recommend it as it has a plethora of tiny bon