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.
Make stock by simmering fish bones, an unpeeled onion cut in half, 8 black peppercorns and salt in
© 1976 Josceline Dimbleby. All rights reserved.