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Mussel And Prawn Soup With Wine

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Ingredients
  Fish stock 32 Fluid Ounce (4 cups /1 liters)
  Tomatoes 8 Ounce, peeled, seeded and chopped (250 gram)
  White wine 4 Fluid Ounce (1/2 cup / 125 milliliter)
  Garlic 1 Clove (5 gm), crushed
  Orange rind strips 2
  Parsley sprigs 2
  Fennel sprigs 2
  Thyme sprig 2
  Saffron threads 1 Pinch
  Fish fillets 1 1⁄2 Pound, sliced (750 gram)
  Mussels 12 Ounce, scrubbed and beards removed (375 gram)
  Green prawns 8 Ounce, uncooked, shelled and deveined (250 gram, shrimp)
  Green king prawns 6 (large shrimp, extra)
  Oil 1⁄4 Cup (4 tbs) (for shallow frying)
For rouille
  Green capsicum 1 , seeded and halved (pepper)
  Fresh chili 1 , seeded and halved
  Canned pimento 8 Ounce, drained (250 gram)
  Garlic 3 Clove (15 gm)
  Oil 1 1⁄2 Tablespoon
  Breadcrumbs 1⁄4 Cup (4 tbs)
  Seasonings To Taste
Directions

Place stock, tomatoes, wine, garlic, rind, parsley, fennel, thyme and saffron in a large pan.
Bring to the boil.
Reduce heat.
Simmer for 20 minutes.
Strain.
Reheat stock.
Add fish, prawns and mussels to pan.
Simmer for 5 minutes.
Discard any mussels that do not open.
Fry extra prawns in a little oil until they change colour.
Top soup with a spoonful of Rouille and a whole prawn.
To Prepare Rouille: Place capsicum and chilli in boiling water for 3 minutes.
Drain well.
Refresh under cold running water.
Place pimento and garlic in a food processor or blender.
Process to a paste.
Add capsicum and chilli.
Process until smooth.
Gradually add oil and enough breadcrumbs to form a firm mixture.
Adjust seasonings.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Ingredient: 
Prawn

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