Name: Mussel, Salmon and Scallop Soup
Yield: Serves 4-6
Ingredients: 1 teaspoon paprika; 12-14 strands saffron; 600 ml (1 pint) fish stock; Handful of fresh parsley, chopped roughly; 2 tablespoons lemon juice, strained; Salt and black pepper; 4 scallops, sliced and corals cut in half; 25 g (1 oz) plain flour; 625 g (1¼ lb) tailpiece of salmon, skinned, filleted and sliced thinly; 1 kg (2 lb) fresh mussels, scrubbed and debearded (discard any open ones); 300 ml (½ pint) white wine; 300 ml (½ pint) double cream; Handful of fresh dill, chopped roughly; 50 g (2 oz) butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

300 ml (½ pint) white wine
1 kg (2

Pescatarian
Soup

Method

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.

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Ingredients

Method

Part of