Recipe (english)  ·  Rezept (deutsch)

Fish Mussel Soup

Fish Mussel Soup
Quantity Ingredient
200 g Soups Vegetables
1 Shallots Onion
Garlic
1 tbsp Olive Oil
0,1 l White Wine
400 g Tomato cubes
0,5 l Fish stock
Pepper & Salt
2 tbsp Noilly Prat Wormwood
400 g Seashells
100 g Ink fish
100 g Prawns
100 g Salmon
1 tbsp Parsley

For this fish mussel soup is already triggered fresh mussel meat used. First peel and chop the vegetables, shallots and garlic. Fry in oil for 5 minutes. Deglaze with wine. Add diced canned tomatoes with juice. Add fish stock. Bring to the boil briefly. Season with salt and pepper. Round off the soup with Noilly Prat. Set temperature to medium level. Rinse, drain and add the mussel meat. Ink Cut fish into rings. Add to the soup. Remove the shrimps from their shells. Make a slight incision at the back. Remove the dark gut strand. Add shrimps to the fish and shellfish soup. Peel the skin off the salmon. Cut the salmon into cubes. Warm the fish and mussel soup slightly. Finely chop the parsley and sprinkle over it.

Servings: 4, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
265 kcal
13 g
34 g
10 g

(C)opyright by Marions Kochbuch