Turbot cheek and leek broth

Serves 4

Turbot cheek and leek broth (Jason Lowe)

In and around the head of a flat fish like turbot or brill or a large plaice are some great chunks of meat, including the cheeks themselves. If you are clever, you could ask your fishmonger if he has any turbot or brill heads for a soup – or even your cat!

1 large turbot head, plus any bones from the fish
2 leeks, trimmed and washed
1 small bay leaf
10 white peppercorns
1ltr fish stock (a couple of good cubes will do)
100ml dry white wine
Salt and freshly ground white pepper
2tbsp chopped parsley (reserve the stalks for stock)

Roughly chop one of the leeks and wash well, then place in a saucepan with the turbot, bones, bay leaf, peppercorns, parsley stalks, fish stock and wine.

Bring to a simmer and continue to simmer very gently for about 20 minutes, skimming every so often. Remove the head and place on a plate; strain the stock through a fine-meshed sieve into a clean saucepan.

Finely shred the second leek into rings, wash well and drain. Once the turbot head is cool enough to handle, remove any bits of meat you can, including the cheeks.

Check the seasoning on the stock and re-season if necessary; bring back to a simmer, add the leeks and simmer for 2-3 minutes until they are just cooked, then add the turbot meat and parsley, simmer for another 30 seconds and remove from the heat.