Excellent fish soup can be made wherever fresh fish is available. I cook my fish soup in three stages. First the base is made which provides the underlying flavours of herbs, garlic and tomatoes, then the stock is made, and finally the two are cooked together and the fish added at the third stage for the last few minutes. The stock is best made with the bones from monkfish, sole, plaice, brill, turbot, ling, catfish, coley and other white fish. Salmon bones and head can also be used, as can