INGREDIENTS

1lb (500g) fish fillets and shellfish—

a selection from red mullet or bass,

haddock or cod, salmon or turbot,

peeled raw shrimp or scallops

1 tbsp lemon juice

2 1⁄2 cups fish or chicken stock

1⁄4 cup white wine

2 shallots, chopped

1 egg yolk

2 tbsp heavy cream

1 tomato, peeled, seeded, and

chopped

1 tbsp chopped parsley

croûtons for serving

DIRECTIONS

Skin the fish, if necessary, and

cut into 11

⁄4in (3cm) pieces.

Season with salt, pepper, and lemon

juice. Bring the stock, wine, and

shallots to a boil in a large saucepan.

Add the fish in the order it

takes to cook—red mullet or

bass first; 2 minutes later the

turbot, if using; then the haddock,

cod, or salmon; and, finally, the

shrimp or scallops.

Simmer the soup for up to

10 minutes (cooking times

may vary slightly). As soon as the

fish is cooked, the soup is ready to

be finished and served.

Stir the egg yolk and cream

together in a bowl. Take the

soup from direct heat and stir the

mixture in, then add the tomato

and parsley. Serve with croûtons.