Thrifty Fish Soup with Cheaty Rouille - River Cottage

Name: Thrifty Fish Soup with Cheaty Rouille - River Cottage
Ingredients: 1 medium, firm-fleshed fish, 750g–1kg, filleted and skinned, skin, head and bones saved; 2 celery stalks, chopped; 1 garlic clove, peeled; 1 onion, roughly chopped; 1 large carrot, sliced; A sprig of thyme; 1 bay leaf; Stalks from a bunch of parsley, leaves reserved; A few black peppercorns; A splash of white wine; 2 garlic cloves; 1 large onion; 2 celery stalks; 2 leeks; 500g floury potatoes; 2 tablespoons rapeseed or olive oil; ½ teaspoon fennel seeds, roughly crushed; 100–200g cleaned squid, or 4–8 scallops (optional); Leaves from the parsley bunch, finely chopped; Sea salt and freshly ground black pepper; Wholemeal croûtons, to serve; 1 hot red chilli; 1 quantity of mayonnaise

rivercottage.net

Transform budget-friendly fish like gurnard or grey mullet into a delightful, flavorful broth using the head, skin, and bones.

View full recipe on rivercottage.net

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Ingredients

1 medium, firm-fleshed fish, 750g–1kg, filleted and skinned, skin, head and bones saved
2 celery stalks, chopped
1 garlic clove, peeled
1 onion, roughly chopped
1 large carrot, sliced
A sprig of thyme
1 bay leaf
Stalks from a bunch of parsley, leaves reserved
A few black peppercorns
A splash of white wine
2 garlic cloves
1 large onion
2 celery stalks
2 leeks
500g floury potatoes
2 tablespoons rapeseed or olive oil
½ teaspoon fennel seeds, roughly crushed
100–200g cleaned squid, or 4–8 scallops (optional)
Leaves from the parsley bunch, finely chopped
Sea salt and freshly ground black pepper
Wholemeal croûtons, to serve
1 hot red chilli
1 quantity of mayonnaise