Halibut Soup with Pernod

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

I make this subtle, creamy soup with halibut because of its especially good flavour, but you can use any white fish. If you can get Greenland halibut it is much cheaper and will do just as well. Ask a sympathetic fishmonger for some good bones and scraps for the stock. You really need an electric blender for this soup.


  • 2 oz butter (50 g)
  • 2 tablespoons plain flour


Make stock by simmering fish bones, an unpeeled onion cut in half, 8 black peppercorns and salt in 4 pints of water (2 ¼ litres) for about an hour. Roughly chop fish. Melt butter in large saucepan. Take of