1. Prepare the Fish Stock: 2. Pour 3 pints (2 liters) water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt. 3. Gradually bring to the boil, then lower the heat and simmer for 30 minutes. 4. Remove from the heat, leave to cool, then add the fish (the water should just cover). 5. Return to the heat, bring just to the boil, then lower the heat and simmer for 20 minutes. 6. Remove from the heat and leave the fish to cool in the stock for a stronger flavor. 7. Strain the stock. 8. Leave to cool slightly, then strain. 9. Prepare the Soup: 10. Discard any mussels with broken shells or that do not shut immediately when sharply tapped. 11. Put the mussels in a dry frying pan, place over a high heat and cook for about 5 minutes until the shells open. 12. Discard any mussels that remain closed. 13. Remove the mussels from the shells and set aside. 14. Heat the olive oil in a saucepan, add the onion and saffron and cook over a low heat, stirring occasionally, for 5 minutes. 15. Add the tomatoes and stock, season with salt and pepper and cook for 20 minutes. 16. Add the mussels. 17. Toast the bread on both sides under a preheated grill, then rub with the garlic and place a slice in each of four soup bowls. 18. Ladle in the soup and sprinkle with the parsley. Serves 4. 19. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
