Mussel, Salmon and Scallop Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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


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.