Classic Fish Soup
This recipe is very versatile - you can use any fish that is in season, but a mixture of a good meaty fish and an oily variety works particularly well
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A recipe from Raymond’s childhood, his fish soup is an aromatic and flavoursome dish like no other. This recipe calls for fish bones, which can be any rock fish bones, such as gurnard, red mullet or even prawn heads and shells. Or use the bones of flat fish, such as plaice, brill or turbot. Simply see what your fishmonger has in the shop. Don’t forget the fresh baguette for dipping and mopping…
For the fish soup:
To serve:
This recipe is very versatile - you can use any fish that is in season, but a mixture of a good meaty fish and an oily variety works particularly well
A delicious and healthy meal that is quick and simple to make.