This soup has become a classic at River Cottage. We make it with all sorts of fish, from black bream to pouting. Many things can be added but the three basic ingredients are always the same: fillets of very fresh fish, sometimes lightly salted, roast tomato sauce and fish stock. You can make it a bit more ‘deluxe’ by adding squid and/or various shellfish. Usually, but not always, we add some of our homemade chorizo for an extra kick of spice and texture. And you can turn it from a starter soup to a main-course stew by adding potatoes, chickpeas or shredded greens, as suggested below.
The tomato sauce is an old favourite of ours, and very versatile. It’s a brilliant way to deal with a glut of tomatoes, if you have one, as it freezes beautifully.