Peter, Chippenham, WiltshireAh, fish soup … along with onions on strings, La Marseillaise and gilets jaunes, there’s little that’s more evocative of la belle France. The thing is, though, many of those alluringly branded supermarché jars aren’t true soupes de poissons at all, but mass-produced imposters. Mind you, Harris says, gurnard alone works just fine: “The key is whole, cleaned fish, not fillets. The bones are what give the soup body and flavour.”It’s not at all complicated to make, either, Bosi adds: “You don’t need lots of ingredients, but it is time-consuming.” His top tip? Bosi takes it even further: “Fry it until it starts to break down.”Bosi now adds the raw soup veg, while Harris browns it separately first.

Source: The Guardian October 11, 2019 10:52 UTC