Mediterranean Fish Soup
- 12 mussels
- 75 milliliters vegetable oil
- ½ small onion
- 1 stalk Leeks
- 1 head green Lettuce (rinsed and span dry)
- ½ bunch thyme
- 125 grams Squid ring
- 1 bay leaf
- 1 teaspoon salt
- 2 Anchovy fillet
- 1 kilogram Mediterranean Sea fish fillets such as halibut, eel, sole, mullet)
- ¼ liter white wine
- 750 milliliters fish stock (from a jar)
- 1 garlic
- 4 slices Baguette
Rinse mussels under cold running water thoroughly. Heat 2 tablespoons of oil in a saucepan and cook mussels on medium heat, covered, until they open (discard all mussels which did not open). Remove mussels from the pan and set aside. Reserve cooking liquid.
Peel onion and chop very finely. Rinse leek and cut into fine strips. Cut lettuce into fine strips. Rinse thyme, shake dry and pluck off halve of leaves, set the rest aside.
Heat 2 tablespoons of oil in a large pot and cook squid for about 5 minutes. Add onion, leeks, lettuce, thyme and bay leaf, season with salt and pepper. Simmer on medium heat for about 30 minutes. Mash anchovy fillets. Cut fish fillets into slices. After 30 minutes of cooking, add wine to the soup and simmer until wine is almost evaporated. Add mashed anchovies and fish slices, add fish stock and simmer for another 10 minutes. After 5 minutes, add mussels with their cooking liquid. Season to taste.
Peel garlic. Heat remaining oil in a pan and saute garlic until godlen brown. Add to soup. Toast bread slices. Pour soup into 4 bowls and serve garnished with bread and thyme.