FISH SOUP WITH MUSSELS
Alliance food - wine:
Rosé wine DOMAINE LA COLOMBE AOP Coteaux Varois en Provence is the perfect accompaniment to fish soup with mussels.
Preparation - 25 minutes, cooking time - 35 min. For two servings: about 250 g of various fishes (gurnard, scorpion fish, merlangius), about 100 g of mussels, 1 tablespoon of olive oil, ½ small carrot, ½ white leek, 1 clove of garlic, 150 g tomatoes, 1 potato, thyme, bay, parsley, basil, cayenne pinch, saffron, salt, pepper.
Clean the fishes and mussels. Drain and cut the fish into small pieces. Peel carrots and potatoes. Cut carrots and potatoes into bite size slices. Wash and slice the white part of leek. Peel the tomatoes, remove the seeds, and chop them into small cubes.
Heat the olive oil in a pan and sear fish pieces with carrots, potatoes, and leeks. Add the thyme, bay leaf and cook for 10 minutes on a low heat.
Add ½ liter (~.5 quarts) of hot water, tomatoes, pepper, garlic, parsley, cayenne, saffron, salt and cook for 25 min.
Cook the mussels in a separate pan. Mix the soup in a blender, then - through pass it a fine strainer. Serve the soup and add the mussels onto the plate.
Rust (“Rouille"): crush 1 clove garlic, 1/2 pinch of dry chilli, 1/2 teaspoon of tomato paste and 25g cream cheese. Stir briskly with a whisk.