Cleopatra's mussel soup


Ingredients 25
Servings 6
Time

Ingredients

  • STOCK
  • 2
    kg
    fish bones, heads and trimmings, washed
  • 3
    Litres
    water
  • 500
    ml
    white wine
  • 2
    onions
  • 1
    carrot
  • 2
    stalks celery
  • 2
    sprigs parsley
  • 15
    ml
    salt
  • 5
    ml
    peppercorns
  • SOUP
  • 1
    medium onion, peeled and sliced
  • 200
    ml
    dry white wine
  • 125
    ml
    white wine vinegar
  • 500
    ml
    fish stock
  • 375
    ml
    cream
  • 1
    medium onion, finely chopped
  • 1
    clove garlic, crushed
  • 15
    ml
    butter
  • 60
    ml
    grated mature Cheddar cheese (optional)
  • 2
    ml
    turmeric
  • salt and white pepper to taste
  • 500
    g
    frozen mussels on half shell
  • 1
    carrot, cut into julienne strips
  • 1
    leek, cut into julienne strips
 

Method

 
STOCK: bring all ingredients to boil, skimming off any froth. Partially cover pan, reduce heat and simmer for 20 minutes. Strain, firmly pressing liquid from fish. Reserve 500 ml (2 cups) and freeze remainder for future use. SOUP: Place onion, wine and vinegar into a large saucepan. Bring to boil, then boil briskly, uncovered, to reduce to 60 ml (4 tbsp) liquid. Remove onion, pressing out all liquid. Add fish stock and boil for 10 minutes. Remove from stove and whisk in cream. Boil briskly for a few minutes. Meanwhile, gently sauté chopped onion and garlic in butter until soft, do not brown. Add to soup, then add cheese and turmeric and season to taste. Add mussels and simmer for 8 to 10 minutes longer. If desired, dissolve 10 ml (2 tsp) cornflour in a little stock or cream and stir into soup to thicken. Add carrot and leek and serve the soup in heated soup plates.
 

Read more on: fish/seafood  |  soup
 

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