Seafood Soup
Ingredients
- Ingredients
- 400 grams mussels
- ⅕ l white wine
- 1 onion
- 400 grams Red mullet fillets (or fish of choice)
- 250 grams peeled and deveined shrimp
- 800 milliliters fish stock
- Lobster claw (or lobster meat)
- 1 scallion
- 1 pinch Saffron
- 1 bay leaf
- 1 garlic clove
- salt
- finely chopped Basil (for garnish)
Preparation steps
Rinse the mussels under running water, remove the beards and discard any with open shells. Peel and chop the onion and garlic.
Combine 200 ml (approximately 1 cup) of fish stock, the white wine, chopped onions and garlic and bay leaf in a large pot and bring to a boil. Add the mussels and cook for about 8 minutes, until the mussels have opened up. Remove the mussels with a slotted spoon, discard the bay leaf and add the remaining fish stock to the pot. Bring to a boil, remove from heat, stir in the saffron threads and season with salt.
Rinse the scallion and slice thinly. Rinse the fish fillets, pat dry and cut into bite-sized pieces. Add the fish, shrimp and lobster to the hot broth and let stand until the fish is opaque. Stir in the mussels and scallion, ladle into bowls, garnish with fresh basil and serve.
