Fish soups

Fish soups

By
From
Encyclopedia of Food and Cookery

Not eaten as much as they should be, fish soups can be very welcome additions to our menus – whether as a hearty chowder, a light delicate bisque or a luxury soup like oyster chowder.

Home-made fish stock is no trouble to make – and what is more, the ingredients are virtually free! Your fish merchant will often give you the bones and skins of the fish he has been filleting or will sell you a couple of bream or snapper heads for very little. They will make an excellent foundation for many different soups.

See also Stocks.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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