Mussel Soup with Game Fish À La Bones
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg mussel (s)
- 1 small fennel
- 2 carrot (s)
- 2 potato (s)
- 1 shallot (s)
- 2 tablespoon sunflower oil
- 1 teaspoon fennel seeds, ground
- 1 teaspoon coriander seeds, ground
- 1 teaspoon paprika powder, noble sweet
- 50 g peas, frozen
- 100 g tuna fillet (s)
- 100 g salmon fillet (s)
- 1 teaspoon dill, chopped
- 1 tablespoon crème fraîche
- 1 teaspoon vegetable stock powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the mussels, remove the peeled and opened specimens. Bring the others to a boil over high heat in a large saucepan with about 200 ml of water. Simmer for five minutes, until the shells open and drain the mussels. Catch the resulting mussel stock. Remove the clam meat from the shells and set aside. Sort and discard unopened copies.
- Clean the vegetables, cut into small cubes and fry in the oil. Add the spices, except for the dill, then pour over the mussel stock and bring to the boil. The vegetables should be barely covered, if necessary top up the stock with water. Add the vegetable stock and simmer for 10 minutes. Now add the mussel meat and the peas and cook everything again for five minutes, until the vegetables are cooked through.
- In the meantime, cut the salmon and tuna fillet into cubes. Stir the crème fraîche and the dill into the soup and season to taste with salt and pepper. At the very end, add the fish to the soup and serve immediately.
- The fish shouldn`t pull at all, but should stay raw in the middle. You can also spread the fish on the plates and pour the soup over it. Then it remains particularly tender.
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