It is a simple soup, with the fun of the raw fish cooking in front of your eyes...
Japanese in style, but with a Normandy kiss as ever with tiny bâtons of apple.
The recipe is flexible in that you can change the fish and the stock. You can adapt it to your personal taste. You will need small bowls so the liquid stays hot (and cooks the fish quickly). For some high drama, you could put the soup in a teapot so your guests help themselves...
My soup had :
1.2 litre/5 cups of fish stock (vegetable stock would be fine)
250 ml/1 cup fresh apple juice
12 lime leaves (2 batons of lemon grass would be nice too)
a 'thumbs' worth of sliced fresh ginger
juice of 1 lime
3 shallots sliced (1 red onion if not)
2 or 3 table spoons of Ume Su - (a salty plum vinegar - choose cider vinegar if not and some soya sauce)
pinch of saffron
pepper to taste (there should be enough salt, but just check)
an apple cut into bâtons or grated (do this at the end so it doesn't oxidise)
a piece of fish, sliced thinly (quantity is as you like) - I used cod, with three slices each
Simply put all the ingredients (less the apple bâtons and the fish!) in a pot to cook for a an hour on a simmer and strain - taste and adapt it until you are happy.
(note the vinegar and apple juice balance each other and add interest without being sweet or sour)
Play with the flavours - it can really be what you want, adding spice or herbs as it's all about having fun! Just remember to serve the soup boiling and let it stand a minute - one of our guest was scared it couldn't cook in time... it does!