Shrimp & Mussel Soup

Ingredients

• 1 large onion
• 2 Garlic cloves
• 1 red chili pepper
• 750 g ripe tomatoes
• 4 tbsp olive oil
• 1 splash dry vermouth (e.g., Noilly Prat)
• 1 glass (400 ml) fish stock
• Salt
• freshly ground pepper
• 150 g Venus mussels
• 400 g shrimp (raw, with shell)
• basil for garnish

Instructions

1. 1.

   Peel and dice the onion and garlic. Slice the chili pepper open, remove the seeds, and finely chop it. Rinse the tomatoes and roughly chop them.

2. 2.

   Heat olive oil in a large pot. Sauté the onion and garlic until golden yellow. Add the chili and tomatoes and cook briefly. Deglaze with vermouth and pour in the fish stock. Simmer covered for 15 minutes.