Shellfish Broth
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 cups fish stock (hot)
- Saffron
- ⅛ cup olive oil
- 1 Fennel bulb (finely chopped)
- 1 Tbsp Pastis
- 1 Butternut squash (peeled, de-seeded and balled using a melon baller)
- 2 cups mussels (beards removed and cleaned)
- ⅜ cup white wine
- thyme
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.
