Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


  • 750 g-1 kg (1½-2 lb) fish scraps
  • 1


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