Shellfish Broth with Toasts

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Shellfish Broth with Toasts
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
9 cups
mussels (washed and de-bearded)
1 tablespoon
1
small Fennel bulb (stalk removed, diced)
1
red pepper (diced)
cup
cup
cup
2 tablespoons
cup
cream (at least 30% fat)
cup
fresh Herbs (to garnish)
4 slices
Baguette (toasted)
How healthy are the main ingredients?
Fennel bulb

Preparation steps

1.
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.
2.
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.
3.
Return the mussels to the pot, heat through and then pour the soup into bowls. Garnish with the herbs and serve with the baguette.