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How to make fish soup

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Fish soup made with fresh stock has bags of flavour and economically uses up all the fish. Make it as simple or luxurious as you wish.

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For the soup

  • 3 x whole white fish (such as bream, John Dory or snapper), gutted
  • large handful prawns in the shell
  • large handful mussels in the shell
  • 400g/14oz waxy potatoes, such as Desirée, peeled and cut into 2cm chunks
  • 1 tbsp chopped flatleaf parsley
  • drizzle of olive oil

For the fish stock