FISH SOUP

Press, Volume CIX, Issue 32265, 7 April 1970, Page 4

FISH SOUP

Many people dislike fish soup. I have often wondered if they have ever tasted a good fish soup, or have had only that thin, tasteless liquor which smells pungently of fish. Here is a recipe for fish soup which is neither thin nor tasteless. For four persons you will need:— 3 onions 6 cloves garlic 3 tomatoes 2 potatoes » celery heart 21b fish bones and scraps 2 fillets of white fish 6 oysters 3 pints boiling water Orange rind; salt and pepper; saffron:;’ parsley, thyme; bay leaf i cup olive oil 4 slices Vienna bread Method: Place chopped onions, crushed garlic, peeled and chopped tomatoes, celery herbs and orange rind In a large, heavy-based saucepan. Add fish bones and scraps and seasoning of salt and pepper. Pour on the olive oil and then the water. BoiV fast for five minutes, then I simmer about one hour. Add a pinch of saffron and strain into another saucepan. Cube the potatoes and simmer 15-20 minutes. Cut: the fillets of fish into slices, and add, and simmer another five to 10 minutes. Chop oysters and add just before serving. Cut thin slices of Vienna or French bread and rub with garlic, i then fry in butter or oil until crisp. Place a slice inj each soup bowl and pour soup over them. A little thin cream may be added before serving.!