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Fish soup




Source of Recipe


Old cookbook
Make a fish stock by boiling the head and bones and skin from filleted fish in lightly salted water. Add a couple of cloves, 1 bay leaf, some peppercorns and a bunch of parsley. Cook about an hour or two, or until liquid is concentrated by half. Strain the stock and reserve.
Cut a carrot up, 1 leek, half a celeriac-or a couple of sticks of celery. Boil these gently in 2 pints of the stock until vegetables are done. Mix a tablespoon of arrowroot or cornflour with a pint of milk and add to the soup. Simmer 10 minutes. Add some chopped parsley, chives, salt and pepper.Serve with tiny fishcakes in the soup.