Fish and mussel soup

Fairlady
6 servings Prep: 15 mins, Cooking: 45 mins
Rate this recipe
Angel fish and mussel soup with cherry tomatoes.

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

600 g fish — white-flesh
15 mussels
1 1/2 cup wine — white
4 garlic — cloves, crushed
2 Tbs tomato paste
4 bay leaves
1x400 tin tomatoes — baby cheery variety
1 tsp sugar
1 l stock — fish
sea salt and freshly ground black pepper
1/2 cup cream
pernod — splash
TO SERVE:
fresh parsley
fresh dill
bread
Tap for ingredients
Tap for ingredients

Method:

Place white wine, garlic, tomato paste, bay leaves, tinned tomatoes, sugar and fish stock in a large pot over medium heat; season well with salt and pepper. Add mussels to pot.

Cover with lid and steam until mussels have opened, then bring to a boil. Reduce heat and simmer for 10–15 minutes.

Remove mussels with a slotted spoon. Discard any unopened mussels. Add the fish fillets and gently poach for 5 minutes.

Add cream and a splash of Pernod. Simmer for an additional 5 minutes. Return mussels to pot.

To serve:
Place fish fillets and mussels in a bowl, ladle over the liquid, garnish with parsley and dill.

Text and image:Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.