Fish Soup with Mussels
⏱️ Prep: 5 min🍳 Cook: 41 min
Ingredients
| 250 g | fish fillets | |
| 1000 g | water | |
| 125 g | white wine | |
| 20 g | flour | |
| 40 g | butter | |
| 1 tsp | 5 ml | curry powder (EDC or BC) |
| 1 | can tomatoes in juice, drained, juice reserved (440 g) | |
| 1 tablespoon | 15 ml | Vege Stock Concentrate |
| 2 tablespoon | 30 ml | tomato paste |
| 1 tablespoon | 15 ml | fresh basil, chopped |
| 16-20 | mussels, fresh, cleaned | |
| to taste | salt and pepper | |
| — | chopped parsley, to garnish |
Instructions
Fish Stock
- Add fish and water to the TM bowl and cook 15 min / 90°C / reverse / speed 1. Drain and reserve the fish and stock.
Soup 2. Melt butter 3 min / 100°C / speed 1. Add curry powder and flour and sauté 3 min / 100°C / speed 1. 3. Add remaining ingredients (except parsley) with the fish stock in the TM bowl. Place mussels in the Varoma dish and steam 15 min / Varoma / reverse / speed 2. 4. Check that all mussels are open and set aside; steam longer if necessary. Pour soup over the reserved fish and separate mussels, discarding shells. Serve with a lovely rustic bread. Garnish with chopped parsley.