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Fabulous Recipes

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Tomato and Mussel Soup

 

Ingredients

15g butter

2 cloves garlic

2 medium onions, finely chopped

1 leek, sliced

2 medium carrots, finely chopped

2 kgs tomatoes, peeled and chopped

1 bay leaf

1 teaspoon fresh thyme

1 teaspoon fresh parsley

750g mussels

½ cup water

 

Fish Stock

1 kg white fish bones

2 litres water

1 medium onion, chopped

1 medium carrot, chopped

1 stick celery

2 tablespoons chopped parsley

1 tablespoon black peppercorns

 

Method for Tomato and Mussel Soup

Heat butter in pan, add garlic, onion. Leek, and carrot. Cook covered over low heat for about 20 minutes or until onion is very soft. Stir occasionally, add chopped tomatoes, bay leaf, and thyme. Cook covered for 20 minutes. Add 3 cups of the fish stock and simmer covered for 10 minutes.

Meanwhile, shrub mussels and remove beards. Heat water in large pan, add mussels, cook covered for about 5 minutes; discard liquid, remove mussels from shells and discard shells. Discard bay leaf from soup, add mussels to soup, stir until heated through.

 

Method for Fish Stock

Combine all ingredients in large pan and simmer for 40 minutes. Strain stock into bowl and save, discard the rest. You will need 3 cups of stock for this recipe, the rest can be frozen for another day.

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