Thursday, May 14, 2009

Mussel, Clam and Fish Soup

Ingredients:

1/4 kilo fresh mussels, scrubbed and debearded
1/4 kilo clams, scrubbed
3-1/2 cups fish broth
1 tsp paprika
1 cup cream
4 tbsp butter
3 tbsp flour
1/4 kilo flesh fish fillet
a handful each of fresh dill and parsley, roughly chopped
2 tbsp lemon juice
salt and black pepper

Procedure:

Put medium-sized stockpot over high heat. Throw in mussels. Cover and heat until the shells open. Pour over a strainer, reserving the liquid. Do the same for the clams. Tip the juices through a fine sieve, removing all impurities. Remove the clam and mussel meat from their shells, leaving a few as garnish. Pour juices into a clean pan under medium heat. Add fish stock and paprika. Simmer for 5 minutes. Remove from heat and stir in cream. In another pan, heat butter and stir in flour under low heat for 2 minutes. Mix in stock and cream mixture. Add fish and simmer for 5 minutes. Add mussels, clams parsley, dill, and lemon juice and simmer for 5 minutes. Serve.

Takes 15 to 20 minutes.
Makes 4 to 6 servings.


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