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.
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.
© 1991 All rights reserved. Published by Websters International.