Mussel And Prawn Soup With Wine
|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|
|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)|
|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)|
Place stock, tomatoes, wine, garlic, rind, parsley, fennel, thyme and saffron in a large pan.
Bring to the boil.
Simmer for 20 minutes.
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.
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.