Fish Soup with Mussels

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Fish Soup with Mussels
20/12/2013
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Preparation25 min.
Cooking60 min.
Тotal85 min.
Servings6
"An old sea dog gave me this recipe and I couldn`t wait to try it. The result was beyond heavenly. Try it!"

Ingredients

  • fish - 17.5 oz (500 g), your choice of type
  • onions - 1 head
  • carrots - 2 - 3
  • celery - ½ small head
  • parsnips - 1 root
  • parsley - 2 - 3 root
  • olive oil - 3 - 4 tablespoons
  • bay leaf - 1
  • black pepper - 15 - 20 peppercorns
  • mussels - about 24.5 oz (700 g)
  • yoghurt - 1 cup
  • eggs - 1 - 2
  • vinegar - 1 tablespoon
  • parsley - stalks for sprinkling
measures

How to cook

Clean the fish, wash and salt it well. Put the chopped onion, carrots, celery, parsley and parsnip in boiling salted water to boil. Once the vegetables come to a boil, add the olive oil. Once the onion softens completely, add in the fish, along with 1 bay leaf and the peppercorns.

After 25-30 minutes, remove the fish, debone it carefully and cut it. Return it to the broth. The mussels are scraped with a knife and washed well with a brush. Add water and cook under a lid until the shells open. The cooked mussels are shelled and added to the fish soup.

Then broth from the mussels is strained and also poured in. Allow the soup to boil for another 10 minutes. Thicken the finished fish soup with mussels with beaten eggs with yoghurt and vinegar. Serve with finely chopped parsley.

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