Fish Soup (serves 4)

I used 3 fish. You can use any fish. The important ingredient is the stock so its best to get 2 least 2 whole fish with heads and I use a simple method. But if you can get fish bones or heads from your fishmonger even better. They will usually let you have them as they have filleted them for customers or display.

Ingredients

1 Piece of haddock or any fish fillet (Salmon is also good or cod)

1 whole Trout 1 whole sea bream (any whole fish)

1 Onion

2 cloves garlic

1 Carrot and or stick of celery

1 Fennel bulb or fennel seeds

½ teaspoon of chilli powder (if required)

1 Tomato

Tomato puree

1 large potato

Parsley and dill

Method

Cut the heads and tails from the whole fish and put them in a saucepan of water

Lightly fry the whole fish turning them until the skin loosens then remove it and put add to stockpot

Once the flesh has loosened after a couple of minutes remove from the bones and try to keep the bones intact then add them to the stockpot.

Remove the fish onto a plate.

Boil the heads and bones for 20 mins along with the potato cuts into a few chunks

In the meantime lightly saute the onions, carrot , celery and fennel for 3 mins

Add the garlic and a chopped tomato and leave for another 2 mins.

Add the fish fillet and other fish with a little white wine if required or a ladle of stock

Cook for 5 mins

Drain and add the stock and potato about 2 pints

Add some salt and pepper, parsley and dill if using

Leave to simmer until the potato if softened

Leave to cool

Using and had blender or blender whizz the whole mixture

Transfer back to the pan and season to taste add some tomato puree and chilli powder if required and heat.

If the consistency is not as you wish mix a little cornflour with a tiny bit of cold water and add to thicken.

Garnish with parsley and or dill and serve. A square of toasted bread with a dollop of garlic mayo floated on top is an option I like too.