Sunday, June 05, 2005

Fish Soup with Mussels and Potatoes

This is a favourite of mine - somehow both light and hearty at the same time. The recipe is loosely based on a soup served to me by my friend Sarah, which in turn was loosely based on a Jamie Oliver recipe. I have included quantities in this recipe as a guide, but they are really very flexible, so don't worry about measuring or counting too closely.

Fish and Mussel Soup

  • 3 largish Kipfler potatoes (or similar variety of potato that will hold shape when boiled)

Cut into slices approx 1/2 cm. Put in a large saucepan and cover with water. Boil until tender, and then add...

  • 2 medium tomatoes, cut into thin wedges. These are nicer if you peel them before slicing, but I can never be bothered.
  • 2 firm white fish fillets, cut across the grain into 1 inch pieces. John Dory works very well.
  • 1/2 glass dry white wine.
  • More water to cover if necessary.
  • Pinch of saffron (optional).

Simmer gently until fish is just cooked.

  • Add about 12 mussels, cleaned and de-bearded.

Put the lid on and simmer gently a further 5 mins.

Meanwhile mix:

  • one clove garlic (finely minced)
  • the juice and zest of one lime or 1/2 a lemon
  • 3 tablespoons of best quality mayonnaise (home made if you have the energy).

Spoon the soup into bowls, arranging mussels attractively on the top. Sprinkle with torn coriander and basil leaves. Serve the mayonnaise separately so your guests can drizzle it over their soup to taste.



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