Mediterranean Fish Soup

Ingredients

• 12 mussels
• 75 ml oil
• 0.5 small onion
• 1 stalk leek
• 1 head green lettuce (wash, trim, rinse, dry and spin)
• 0.5 bunch thyme
• 125 g squid rings
• 1 bay leaf
• 1 tsp salt
• pepper to taste
• 2 anchovy fillets
• 1 kg Mediterranean fish fillet (halibut, sea bass, sole, sea perch…)
• 250 ml white wine
• 750 ml fish stock (glass)
• 1 Garlic clove
• 4 slices baguette

Instructions

1. 1.

   Brush mussels under cold running water, steam them in 2 Tbsp oil over medium heat in a closed pot until they open. Remove the mussels from the liquid, loosen them from their shells, place them in a small bowl and pour the cooking liquid over them; set aside.

2. 2.

   Peel the onion and finely chop it. Clean the leek and lettuce thoroughly, slice both into thin strips. Wash thyme, shake dry and pluck half of the leaves; set the rest aside.

3. 3.

   Heat 2 Tbsp in a large pot and sauté squid rings for about 5 min. Add onions, leek, lettuce, thyme leaves, bay leaf, salt and pepper; cook over medium heat for about 30 min in their own juices. Crush anchovies finely. Slice fish fillets into thin pieces. After 30 min pour in wine and simmer until the wine has almost evaporated. Add crushed anchovies and fish slices, pour in fish stock and simmer for another 10 min. After 5 min add mussels with cooking liquid.

4. 4.

   Peel garlic and roast it golden brown in remaining oil; remove garlic and pour oil into soup, season to taste. Toast bread in the oven for serving. Divide soup among four plates and garnish with bread and thyme.