“This is a lovely Soup for a Winter Dinner Party!or any type of Gathering of friends and family.”
2onions, finely chopped
1tablespoon peri-peri or 1tablespoonextra virgin olive oil
2tablespoonsfresh parsley, chopped
1pinch saffron or 1pinchground turmeric
8cups fish stock or 8cupschicken stock
2mediumtomatoes, skinned and chopped
1/3 cup sun-dried tomato pesto or 1/3 cuptomato paste
1tablespoon sun-dried tomato pesto or 1tablespoontomato paste
1lbfrozen mussels on the half shell or 1lbfrozen fresh mussels
1/2 cupcream, thick
4 -6clovesgarlic, crushed
3fresh chili peppers, very finely chopped( with pips)
1/4 teaspoonground cumin
1slicewhite bread, soaked in a little of the soup and mashed
Sauté the onions in the butter/oil mixture.
Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
Add the stock and fresh tomatoes.
Reduce the heat and simmer for 20 minutes.
Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
Add the cream and adjust the seasoning.
If the soup tastes weak allow to reduce by cooking without a lid for a while.
Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
Mix all ingredients together thoroughly and serve with seafood soups and stews.
“This was simply superb and one of the nicest warming soups I’ve had in a long while. I used very hot Asian long chilis in the rouille but the other nice thing about the recipe is seperating the chili from the soup, so everyone can use as much or little of the rouille as they like. I used frozen New Zealand mussel meat so didn’t have the shells for presentation, but it sure would look even better with a few half-shells around the serving bowl. All the flavours blended together so well and are perfectly balanced.”