Cod and Mussel Soup with Saffron

Name: Cod and Mussel Soup with Saffron
Yield: Serves 4
Ingredients: 300 ml/½ pint white wine; 900 g/2 lb fresh mussels; 600 ml/1 pint fish or chicken stock; generous pinch saffron strands; 50 g/2 oz butter; 25 g/1 oz plain flour; 1 teaspoon paprika; 300 ml/½ pint double cream; 2 large cloves garlic; cayenne pepper; salt; juice of 1 small lemon; generous bunch fresh flat-leafed parsley; 450 g/1 lb skinned thick cod fillet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Often a good soup accompanied by warm French bread seems the most desirable meal there could be. Main-course soups should be nutritious, sustaining and a fusion of flavours; this is just such a soup.

Ingredients

900 g/2 lb fresh mussels
300 ml/½

Main course
Soup

Method

Rinse the mussels in cold water, then scrub them thoroughly, pulling off any beards, and rinse again. Discard any open mussels that do not close when tapped lightly. Pour the wine into a large saucepan and bring to the boil. Add the mussels, then cover and boil for about 2 minutes, until the shells have opened. Using a slotted spoon, transfer the mussels to a bowl and remove them from their she