Mussel soup

The first time I had this soup I just could not get enough of it and had to ply the creator with alcohol before she would release the recipe. It has a mild curry flavor and is another dish you will need a whole lot of bread for to mop up every last drop in the plate. (good for 6 servings)

What you need

2 dozen mussels cleaned
500g of hake or any white fish
1 celery stick chopped
1 medium onion finely chopped
1 carrot chopped
Palm of chopped parsley
2 ripe tomatoes chopped
2 tablespoons tomato puree
2 chicken stock cubes
3 tablespoons flour
2 teaspoons curry powder (mild)
1 ½ liters water
1 heaped tablespoon butter
3 tablespoons flour
Salt
Pepper

The process

Cut the fish into larger than bite size pieces.

Add the water to a large pot, add the celery, onion and fish pieces, bring to a boil and reduce heat to low and then simmer for 10 minutes.

Drain through a sieve into a bowl, you need the fish stock you have made and discard the vegetables and flake the fish, set aside.

Melt the butter in the pot, add the curry powder and the flour and stir until smooth. Add the tomato puree and add back the stock slowly, stirring constantly and bring to the boil.

Crumble in the chicken stock cubes and the chopped tomatoes and allow to simmer for 2 minutes.

Add back the flaked fishand the mussels and simmer for another 5 minutes or so, season with salt and pepper (if need be) and stir in the chopped parsley.

Serve with plenty of crusty bread.

This is really worth the effort folks. It’s light, really tasty and a full meal on it’s own.

Enjoy!