ITALIAN MUSSEL SOUP

YOU WILL NEED:

• 24 mussels 

• 500g ( 11b ) fish fillets 

• 1 stick celery 

• 1 onion 

• 1 carrot 

• 1½ liters ( 6 cups ) of water 

• 30g ( 10z ) butter 

• 3 tablespoons flour 

• 2 teaspoons curry powder 

• 2 tablespoons tomato paste 

• 2 chicken stock cubes 

• 2 tomatoes salt, pepper 

• 2 tablespoons chopped parsley

ITALIAN MUSSEL SOUP RECIPE:

Clean mussels by scrubbing them with a brush under cold running water. Remove the beard and the hairy substance. around each –by pulling.

Skin and bonefish. Cut fish fillets into large portions. Peel and chop onion, carrot, and celery. Put fish into a saucepan with water, add vegetables, bring to a boil, reduce heat, and simmer covered for 15 minutes.

Drain, reserve stock, and fish; discard vegetables. Melt butter in a saucepan, add flour and curry powder, and stir until smooth. Add tomato paste, add fish stock gradually, stir until smooth, and stir until soup boils and thickens. Add crumbled stock cubes and the peeled and chopped tomatoes; simmer for 1 minute.

Add cleaned mussels and flaked fish, and cook for a further 5 minutes or until mussels open ( discard any mussels that do not open ). Season with salt and pepper, and stir in chopped parsley.

Serves 6

Also Read: ITALIAN FISH SOUP