Seafood and Herb Bisque
- 10 cups mussels
- 1 Tbsp vegetable oil
- 1 small Fennel bulb (stem removed, finely chopped)
- 1 yellow pepper (diced)
- ⅞ cup dry white wine
- ⅞ cup vegetable stock
- ⅞ cup fish stock
- 2 Tbsps tomato puree
- ⅞ cup cream (at least 30% fat)
- Chives (to garnish)
How healthy are the main ingredients?Fennel bulbChives
Rise the mussels in cold water, remove the beards and drain. Discard any open ones.
Heat the oil in a pot and fry the fennel and the pepper. Season with the saffron, add the mussels and quench with the wine, vegetable stock and fish stock. Stir in the tomato puree and season with salt. Simmer for around 6 min.
Discard any closed mussels and set aside the open ones. Puree the soup and sieve it to make it very fine. Add the cream and season to taste. Return the mussels to the soup, heat through and then transfer to bowls. Serve garnished with chives.