Cream of fish soup

Cream of fish soup

By
From
Gran's Kitchen
Photographer
Sally Greer

“When my children had tests at school, they would ask for fish soup the day before, as fish is good for the brain. I use only parsley and onion as too many vegetables spoil the delicate flavour of fresh fish.” - Dulcie

Ingredients

Quantity Ingredient
2 fresh fish heads, (preferably snapper)
1 onion, roughly chopped
milk
flour, to thicken
salt and pepper
1 good teaspoon worcestershire sauce
parsley, to serve

Method

  1. Place fish heads in saucepan with onion, and cover with water. Boil 1 hour, then strain. Take strained liquid and add an equal quantity of milk. Return to heat and thicken with a little flour.
  2. Add salt, pepper and Worcestershire sauce.
  3. Add a small handful of finely chopped fresh parsley to serve.
  4. A knob of butter added right at the end makes all the difference to the taste.
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