Fish Bisque

Name: Fish Bisque
Yield: Serves 4
Ingredients: 5 cm (2 in) piece fresh root ginger, unpeeled and chopped roughly; 4 large cloves garlic, peeled and chopped roughly; 3-4 pinches cayenne pepper; 1.8 litres (3 pints) water; 250 g (8 oz) large peeled cooked prawns; Handful of lovage, coriander or mint leaves, chopped roughly; 6 tablespoons double cream; 4 tablespoons lemon juice; 1 small red pepper, deseeded and sliced into very thin rings; 1 teaspoon turmeric; Salt; 1 kg (2 lb) kipper fillets, chopped roughly; 750 g-1 kg (1½-2 lb) fish scraps; 1 small celeriac, peeled and chopped roughly; 1 onion, halved; 2 carrots, left unpeeled and chopped roughly

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This is a delicate soup that is easy to make and has a wonderful flavour. The kipper fillets cooked in the stock add a faint smokiness, while fresh ginger contributes to the soup’s sharp flavour.

Ingredients

750 g-1 kg (1½-2 lb) fish scraps
1

Pescatarian
Soup
Gluten-free

Method

To make the stock, put the fish scraps, kipper fillets, celeriac, onion, carrots, ginger, garlic and water in a large saucepan or stockpot. Add a little salt, the cayenne pepper and turmeric, cover and bring to the boil, then reduce the heat and simmer very gently for 1 hour.

Strain the liquid through a fine sieve into a clean saucepan. If possible, refrigerate the soup overnight to mak