Garlic Mussel Soup

Name: Garlic Mussel Soup
Yield: Serves 4
Cuisine: Australian
Ingredients: 1.5 kg mussels, scrubbed; 2 tablespoons shredded parsley leaves; 1 teaspoon freshly ground black pepper; ½ teaspoon ground fennel seeds; 1 stick celery, sliced; 2 tablespoons diced fennel bulb; 1 carrot, diced; 60 ml olive oil; 1 brown onion, diced; 4 large cloves garlic, chopped; 2 small red chillies, chopped; 400 ml Fish Stock (see Essentials); 400 ml Prawn Stock (see Essentials); 30 ml fresh lemon juice, strained; 2 teaspoons sea salt; 3 potatoes, diced; 4 roasted tomatoes, chopped; 100 ml white wine; ½ teaspoon saffron threads

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This soup is inspired by suquet – a garlicky potato-based Catalan seafood broth or stew first introduced to me by Sarah, a Spanish woman living in Sydney. She told me about several tabernas in Cadaques and Roses where I could taste this regional classic, and I have some great taste memories to draw on. Make a full-flavoured fish stock with whole small rock cod before you start, as this underpins the final result.

Ingredients

Oceania
Europe
Australia
Spain
Sydney
Fish course
Pescatarian
Catalonia
Gluten-free
Soup
Mediterranean

Ingredients

Method