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Potage A La Caravelle

Western.Chefs's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3320 Calories from Fat 952

% Daily Value*

Total Fat 107 g164.5%

Saturated Fat 17.8 g88.8%

Trans Fat 0 g

Cholesterol 517.2 mg172.4%

Sodium 7348.9 mg306.2%

Total Carbohydrates 246 g82%

Dietary Fiber 27.3 g109.4%

Sugars 58.5 g

Protein 259 g518.9%

Vitamin A 450.6% Vitamin C 562.2%

Calcium 121.8% Iron 534.5%

*Based on a 2000 Calorie diet

Potage A La Caravelle Recipe