tomato purée; thicken with 2
tablespoons of flour stirred in a cup
of milk and poured into the soup
through a strainer when it is off the
boil.
When the soup is smooth (it
should not be very thick) put in the
pieces of cooked fish, add a large
handful of coarsely chopped
parsley, the chopped fennel, and
chopped lemon peel. There should
be at least one large piece of fish
for each plate of soup. Serve with
slices of toasted French bread.
SOUPE AUX MOULES
2 pints mussels, 1 small onion, 1 stick