Fish Soup with Mussels

Ingredients

• 2 bulbs of fennel
• 2 Tomatoes
• 1 can of saffron (0.1 g)
• 1 onion
• 2 Garlic cloves
• 450 g fish fillet (e.g., salmon, sea bream, red mullet, monkfish)
• 300 g Venus mussels
• 2 tbsp olive oil
• 150 ml dry white wine
• 700 ml fish stock
• 1 bay leaf
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, clean, quarter the fennel, remove the core and slice into thin strips. Blanch the tomatoes, cool them in ice water, peel, quarter, seed and dice finely. Soak the saffron in 1 tbsp warm water.

2. 2.

   Peel and finely chop the onion and garlic.

3. 3.

   Rinse, clean the fish and mussels; cut the fish into bite-sized pieces.

4. 4.

   Heat the oil in a pot and sauté the onion with the garlic until translucent. Add the fennel and cook briefly, deglaze with wine, pour in the stock, add the bay leaf, season with salt and pepper, and simmer gently over medium heat for about 15 minutes.

5. 5.

   Add the tomatoes, saffron water, fish and mussels; let everything cook for another 6-8 minutes. Taste again and serve on deep bowls.