Mussel, Salmon and Scallop Soup


This is a rich but delicately flavoured fish soup. If you like, keep a few of the cooked mussels in their shells to garnish the soup.


  • 300 ml (½ pint) white wine
  • 1 kg (2 lb) fresh mussels, scrubbed and debearded (discard any open ones)
  • 600 ml (1 pint) fish stock
  • 12-14 strands saffron
  • 1 teaspoon paprika
  • 300 ml (½ pint) double cream
  • 50 g (2 oz) butter
  • 25 g (1 oz) plain flour
  • 625 g ( lb) tailpiece of salmon, skinned, filleted and sliced thinly
  • 4 scallops, sliced and corals cut in half
  • Handful of fresh dill, chopped roughly
  • Handful of fresh parsley, chopped roughly
  • 2 tablespoons lemon juice, strained
  • Salt and black pepper


Boil the wine in a large pan. Add the mussels, cover and boil for about 2 minutes until the shells have opened. Transfer to a bowl, then remove them from their shells, discarding any that haven’t opened. Tip the juices through a fine sieve into a clean pan and add the stock, saffron and paprika. Bring to the boil, remove from the heat, cover and leave for 30 minutes. Stir in the cream.

Melt the butter in a large heavy pan, then remove from the heat and stir in the flour. Add the stock and cream mixture, gradually at first, stirring until combined. Bring to the boil, then simmer gently, still stirring, for 4-5 minutes and remove from the heat. Season and cover.

To serve, bring to a rolling boil, stirring. Drop in the salmon and simmer for 2 minutes, then add the scallops and simmer for 2–3 minutes. Add the mussels, dill, parsley and lemon juice. Heat through for 30 seconds and serve.