Shellfish Broth

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Shellfish Broth
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
4 cups fish stock (hot)
Saffron
cup olive oil
1 Fennel bulb (finely chopped)
1 tablespoon Pastis
1 Butternut squash (peeled, de-seeded and balled using a melon baller)
2 cups mussels (beards removed and cleaned)
cup white wine
thyme
How healthy are the main ingredients?
olive oilFennel bulbButternut squashthyme

Preparation steps

1.
Infuse the fish stock with 2-3 saffron strands.
2.
Heat the olive oil in a large saucepan set over a medium heat and sweat the fennel for a few minutes with a little salt. Add the pastis and reduce a little, then pour in the infused fish stock.
3.
Add the butternut squash balls, bring the soup to a simmer, and cook gently for 15 minutes until the butternut squash is tender.
4.
Meanwhile, heat a large saucepan over a high heat for 1 minute, then add the mussels and white wine. Cover and let the steam cook them for 3-4 minutes. Strain the mussels and discard any that don't open. Add most of the mussels in their shells to the soup, but retain a few as a side garnish to the soup. Adjust the seasoning of the soup and ladle into soup bowls.
5.
Arrange the reserved mussels in a side bowl and garnish both bowls with sprigs of thyme.