Cream of fish soup

“When my children had tests at school, they would ask for fish soup the day before, as fish is good for the brain. I use only parsley and onion as too many vegetables spoil the delicate flavour of fresh fish.” - Dulcie

INGREDIENTS

2 fresh fish heads, (preferably snapper)

1 onion, roughly chopped

milk

flour, to thicken

salt and pepper

1 good teaspoon worcestershire sauce

parsley, to serve

METHOD

Place fish heads in saucepan with onion, and cover with water. Boil 1 hour, then strain. Take strained liquid and add an equal quantity of milk. Return to heat and thicken with a little flour.

Add salt, pepper and Worcestershire sauce.

Add a small handful of finely chopped fresh parsley to serve.

A knob of butter added right at the end makes all the difference to the taste.

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