Fish Soup


March 5th 2013By Levana Kirschenbaum

You must have read somewhere there’s no good fish soup without that verboten shellfish, but wait until you taste this one! It simply has too much going for it to be missing anything. I eliminate the broth-making step by wrapping the heads and tails of fish loosely in (look out for those expandable muslin bags: Fill them up like a sock, and tie the open end!), cooking them right along with the soup and then discarding them without any mess. Cooking the soup with the heads intensifies its flavor and imparts a light gelatinous texture. This is every bit as interesting as the traditional French version containing shellfish: Besides, the Moroccan version never had any.