Loaded fish soup
|200 gr of Prins & Dingemanse cooked mussels||1 teaspoon of dried chilli pepper|
|250 ml of Prins & Dingemanse mussel juice||Olive oil|
|1/2 red onion, finely chopped||1/2 glass of white wine|
|1 stalk of celery, cubed||1 tin of chopped tomatoes|
|1/2 fennel, cubed||250 gr cod fillet, in large chunks|
|2 carrots, cubed||8 large prawns, raw and unpeeled|
|2 cloves of garlic, finely chopped||1 bunch of flat-leaf parsley, finely chopped|
|3 potatoes, peeled and cubed||Juice of 1 lemon|
This loaded fish soup is the ultimate comfort food. You add the fish, shellfish or crustaceans of your choice; just use what you like best. The base for this soup is not a stock, but mussel juice. It gives the soup just that little extra body and a more intense flavour.
Heat a good lug of olive oil in a soup pan. Add the red onion, celery, fennel, carrot, garlic and potato to the pan. Fry over a low heat for about 10 minutes without browning. Add the white wine, chopped tomatoes, mussel juice and 250 ml of water. Bring to the boil. Leave to simmer for 30 minutes with the lid on. If the soup thickens too much, add some water. Add the cod and prawns to the pan and leave to simmer for another 10 minutes or until they are done. Add the cooked mussels to the pan. Add lemon juice, salt and pepper to taste. Spoon the soup in the bowls. Drizzle with olive oil and garnish with finely chopped parsley.
Tip! Serve the fish soup with toast. After toasting, drizzle the toast with olive oil.
- Freshly cooked mussel meat
- Mussel juice