Seafood Soup

Ingredients

• 500 g mussels (e.g., periwinkles)
• 150 ml dry white wine
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 1 red bell pepper
• 4 tomatoes
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 800 ml fish stock
• Salt
• freshly ground black pepper
• 12 large shrimp (pre‑shucked and deveined, leaving the tail segment)
• Lemon juice
• coriander leaves for garnish

Instructions

1. 1.

   Wash and clean the mussels. Bring the white wine to a boil, add the mussels, cover and simmer for about 3 minutes until they open. Remove from heat, lift off the lid and discard any that remain closed.

2. 2.

   Peel and finely chop the onion and garlic. Wash, trim and dice the chili and bell pepper. Blanch the tomatoes in hot water, cool, peel, quarter, deseed and cube them. Sauté the onion, garlic, peppers in hot oil and stir in the tomato paste. Deglaze with fish stock and add the tomatoes. Season with salt and pepper and simmer gently for about 20 minutes, adding more stock if needed.

3. 3.

   Wash and pat dry the shrimp. Add them along with the mussels to the soup and let cook for another 5–10 minutes until just done.

4. 4.

   Season with lemon juice, salt and pepper and serve garnished with coriander leaves.