Seafood Soup

Ingredients

• 250 g mussels
• 250 g Venus clams
• 250 g medium‑size Mediterranean fish (e.g., perch, cod, redfish)
• 4 large shrimp
• 4 scampi (king prawns)
• 1 bay leaf
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 3 piment berries
• 125 ml white wine
• 1 tbsp anise liqueur
• 750 ml fish stock (homemade or ready‑made)
• 2 carrots
• 1 stalk Celery
• 1 bulb fennel
• 2 Tomatoes
• 1 tbsp sugar
• 1 tbsp Olive Oil
• 1 tsp tomato paste
• 0.5 can saffron
• 1 Garlic clove
• 2 thyme sprigs
• 1 basil leaf

Instructions

1. 1.

   Clean and wash the mussels carefully.

2. 2.

   Cut fish fillets into pieces, rinse shrimp and scampi.

3. 3.

   Roast bay leaf with remaining spices in a pot without added fat, deglaze with wine and anise liqueur, add stock, let simmer slightly, then set aside.

4. 4.

   Wash, peel, and finely chop vegetables. Dissolve sugar in 1 tbsp water in a saucepan until golden‑yellow and caramelize. Add vegetables and oil, sauté. Stir in tomato paste, cook briefly, then stir in saffron. Strain the reserved broth over the vegetables and simmer until al dente.

5. 5.

   Add mussels with garlic clove and thyme sprigs to the broth, simmer 2–3 minutes, then add fish fillets, scampi, and shrimp and let cook for a few more minutes.

6. 6.

   Remove thyme and garlic. Wash basil, shake dry, and drop leaves into soup.