Mediterranean Seafood Soup
Ingredients (serves 4 to 6):
300g mussels (cleaned)
200g peeled shrimp
200g squid or squid, sliced
300g white fish fillet (cod, pollock, hake), cut into pieces
1 can (400g) chopped tomatoes
1 chopped onion
2 garlic cloves, minced
1 leek (white only), sliced (optional)
1 fennel head, sliced (optional but very Mediterranean)
2 tablespoons olive oil
1 L fish stock or vegetable broth
1 glass dry white wine
1 pinch Espelette pepper or red pepper flakes
1 bay leaf
1 sprig thyme
Salt and pepper to taste
Fresh parsley, chopped To serve
Optional: Lemon zest or fresh basil for a finishing touch
Preparation:
Prepare the mussels
Open them in a saucepan over high heat with a little water or white wine. As soon as they open, remove them and set them aside (discard any that remain closed). Strain the released juice and set it aside.
Sauté the herbs
In a large pot, heat the olive oil. Add the onion, garlic, leek, and fennel (if using) and sauté for 5 minutes until softened.
Deglaze and simmer
Add the chopped tomatoes, white wine, strained mussel juice, fish stock, bay leaf, thyme, and chili pepper. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
Cook the seafood
Add the fish pieces and squid. Cook for 5 minutes. Then add the shrimp and mussels, and simmer for another 3 to 5 minutes, until cooked through.
Finish and serve
Remove the bay leaf and thyme. Taste and adjust the seasoning. Add chopped fresh parsley, a drizzle of olive oil, and a squeeze of lemon zest or a few basil leaves if desired.
Serve with:
Garlic croutons
A rouille or aioli sauce to accompany
Toasted country bread