Potage A La Caravelle
|Fish bones||1 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Leeks||3 , trimmed and washed well|
|Onion||1 , peeled and quartered|
|Garlic||1⁄2 Clove (2.5 gm)|
|Tomatoes||4 , peeled, seeded and crushed|
|Anise seed||1⁄2 Teaspoon|
|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)|
|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.