Shellfish Broth with Toasts

Name: Shellfish Broth with Toasts
Total time: 50 min
Yield: 4
Ingredients: 9 cups mussels (washed and de-bearded); 1 tablespoon vegetable oil; 1 small Fennel bulb (stalk removed, diced); 1 red pepper (diced); 0.875 cup dry white wine; 0.875 cup vegetable stock; 0.875 cup fish stock; 2 tablespoons tomato puree; 0.875 cup cream (at least 30% fat); 0.125 cup Pastis; fresh Herbs (to garnish); 4 slices Baguette (toasted)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 50 min.

Ready in

My cookbook

Ingredients

for

servings

Ingredients: 9 cups
mussels (washed and de-bearded); 1 tablespoon
vegetable oil; 1
small Fennel bulb (stalk removed, diced); 1
red pepper (diced); ⅞ cup
dry white wine; ⅞ cup
vegetable stock; ⅞ cup
fish stock; 2 tablespoons
tomato puree; ⅞ cup
cream (at least 30% fat); ⅛ cup
Pastis; fresh Herbs (to garnish); 4 slices
Baguette (toasted)

print shopping list

Preparation steps

Discard any open mussels and heat the oil in a pot. Fry the fennel and the pepper, add the mussels and deglaze with the wine, vegetable stock and the fish stock. Season with salt, stir in the tomato puree and simmer for around 6 min.

Dispose of any closed mussels and set aside the open ones. Add the cream to the broth, puree and bring to the boil. Stir in the pastis and season to taste with ground black pepper.

Return the mussels to the pot, heat through and then pour the soup into bowls. Garnish with the herbs and serve with the baguette.