Provencale Fish Soup
|Mixed fish||2 Pound (Shellfish, Halibut, Turbot, Sole, Flounder)|
|Fish stock/Chicken stock||4 1⁄2 Pint|
|Tomatoes||4 , peeled|
|Canadian bacon slices||4 (Thin)|
|Crabmeat||1⁄2 Cup (8 tbs)|
|Spiral pasta||1⁄2 Cup (8 tbs) (Noodles)|
|Chopped parsley||1 Tablespoon|
Scrub the mussels, removing beards.
Discard any which are open or do not shut when tapped.
Soak for 1 hour in cold water, then drain.
Remove all shell or skin and bones from the fish.
Cut the flesh into small pieces.
Peel and slice the onions.
Heat the oil in a large saucepan, and fry the onion for 5 minutes, then add the fish and mussels.
Cook for 5 minutes.
Remove the mussel flesh from the shells and return the flesh to the pan with the stock.
Bring to the boil and simmer for 15 minutes.
Quarter the tomatoes.
Dice the bacon.
Peel and finely chop the potatoes and cucumber.
Add the crab meat, tomatoes, bacon, noodles and potatoes to the pan and simmer for a further 20 minutes.
Stir in the cucumber and parsley.