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Potage A La Caravelle

Western.Chefs's picture
Ingredients
  Mussels 4 Pound
  Fish bones 1 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Leeks 3 , trimmed and washed well
  Celery stalks 3
  Onion 1 , peeled and quartered
  Garlic 1⁄2 Clove (2.5 gm)
  Parsley sprigs 3
  Tomatoes 4 , peeled, seeded and crushed
  Thyme 1⁄2 Teaspoon
  Anise seed 1⁄2 Teaspoon
  Saffron 1⁄2 Teaspoon
  Bay leaf 1
  Dry white wine 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Fish stock 2 Cup (32 tbs)
  Arrowroot 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Cayenne pepper To Taste
Directions

1. Scrub the mussels well and rinse the fish bones under cold running water.
2. Heat the olive oil in a large kettle and add the leeks, celery, onion, garlic and parsley. Cook until the leeks are wilted. Add the tomatoes and seasonings. Add the wine and stir. Add the mussels, fish bones, water and fish stock and cook one hour. When nearly done, season to taste with salt and cayenne pepper.
3. Strain the liquid through a sieve lined with a double thickness of cheese cloth and reserve the meat from the mussels. Chop the mussels.
4. Thicken the soup with arrowroot thoroughly blended with a little cold water. Add the mussels and serve piping hot. Garnish, if desired, with toast croutons rubbed with garlic.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Fish

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