French Fish Soup with Shrimp, Mussels and Saffron

Ingredients

• 350 g mussels
• 2 shallots
• 1 tbsp butter
• 150 ml dry white wine
• 600 ml fish stock
• 250 g white fish fillet (e.g., black cod, cod)
• 300 g shrimp peeled and deveined
• 2 plum tomatoes
• 1 tbsp Olive Oil
• 1 tbsp chopped dill
• 1 tbsp chopped chervil
• 1 can saffron threads
• 1 bay leaf
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp crème fraîche
• Salt
• Cayenne pepper

Instructions

1. 1.

   Clean the mussels under running water, remove the beard and discard any that remain open. Peel, chop the shallots and sauté half in a pot with melted butter until translucent. Add the mussels and deglaze with wine and 100 ml fish stock. Cover and cook over medium heat for 5-7 minutes.

2. 2.

   Remove the mussels, discard any still closed ones, strain the broth. Rinse the fish, pat dry and cut into bite‑sized pieces. Rinse the shrimp and let drain. Boil the tomatoes, shock, peel, quarter, core and dice the flesh.