Turbot with Mussel Soup

Name: Turbot with Mussel Soup
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 2 sticks of celery, thinly sliced; 1 small fennel bulb; 1 onion, finely chopped; 75 g (3 oz) butter; 1 glass of dry white wine; 675 g (1½ lb) mussels; 4 × 150-175 g (5-6 oz) turbot fillets, skinned; 1 small leek, thinly sliced; 1 tablespoon chopped parsley; salt and pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This soupy version of moules marinières, combined here with turbot, needs plenty of bread to mop up the juices.

Ingredients

675 g (1½ lb) mussels
1 glass of dry white wine

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
England
Soup

Method

Clean the mussels by washing them under cold running water, scraping away any barnacles and pulling out the beards that protrude from between the closed shells. If any mussels are found slightly open, a short, sharp tap should make them close, letting you know they are still alive. Any that don’t close should be discarded.
Put the mussels into a large saucepan with