Fish and mussel soup

Recipe from: 8 October 2015
recipe, seafood, soup

Ingredients 16
Servings 6
Time 00:15

Ingredients

  • 600
    g
    firm white fish fillets (we used angelfish)
  • 15
    mussels
  • 1 1/2
    cup
    white wine
  • 4
    garlic cloves, crushed
  • 2
    Tbs
    tomato paste
  • 4
    bay leaves
  • 1x400
    tin baby cherry tomatoes
  • 1
    tsp
    sugar
  • 1
    l
    fish stock
  • sea salt and black pepper
  • 1/2
    cup
    cream
  • splash of Pernod
  • TO SERVE:
  • parsley
  • dill
  • bread
 

Method

00:45
 
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


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Read more on: recipe  |  soup  |  seafood
 

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