Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant.

 

Question:

I've tried to make fish soup but failed miserably, can chef offer any tips?

Stephen Beck, Carnforth

 

Justin says...

As a chef I’ve always kept at the back of my mind the saying, ‘the more you put in, the more you get out.’ The same rule applies to making a good fish soup. Fry fennel, celery and carrots in olive oil till soft, add red chilli and garlic. Add star anise, cayenne pepper and chilli powder. Fry for 2 more minutes. Add chopped tomatoes and tomato puree, orange peel, white wine and fish bones and prawn shells. Bring to the boil and simmer for about an hour. Strain through a fine strainer, pressing down firmly to extract as much as possible. Reduce to increase the flavour and keep warm. When ready to serve, add some peeled prawns, fresh sliced squid, sea bream and gurnard fillets. Serve with a garlicky mayonnaise called roullie, some large croutons brushed with some fresh garlic and a good sprinkling of chopped flat leaf parsley.