Seafood Soup

Ingredients

• 1 kg mussels
• 1 onion
• 3 cloves garlic
• 1 bulb fennel
• 400 g sea bream (pre‑filleted)
• 2 tbsp Vegetable oil
• 400 ml dry white wine
• Salt
• ground pepper
• 2 cans diced tomatoes (about 300 g each)

Instructions

1. 1.

   Sort the mussels. Discard open ones and brush closed mussels under running water, removing any debris. Peel and finely dice the onion and garlic. Clean, rinse, and slice the fennel into strips. Rinse the fish fillets, pat dry, and cut into strips.

2. 2.

   Heat oil in a pot and sauté the onion, garlic, and fennel until translucent. Deglaze with white wine, bring to a brief boil, season with salt and pepper, then add the mussels. Cover and cook over medium heat for about 5 minutes.

3. 3.

   Remove the lid, add tomatoes and fish, and simmer for another 5 minutes. Discard any mussels that remain closed. Taste, serve in soup bowls, and sprinkle with fennel fronds. Pair with toasted ciabatta.