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🍲 Aromatic Prawn and Fish Soup with Mussels

242 kcal · 30 min · 4 servings

Ingredients

• 8 large shrimp
• 2 tbsp olive oil
• 1 star anise
• 1 bay leaf
• 5 sprigs thyme
• 1 leek stalk (only the white part)
• 1 onion
• 2 garlic cloves
• 0.5 tsp mild curry powder
• 200 ml dry white wine
• sea salt
• pepper (from the mill)
• 1 pinch saffron threads
• 250 g mussels (e.g., blue mussels, Venus clams)
• 1 splash vermouth (e.g., Pernod)
• 1 tsp chopped parsley

Instructions

1. 1. Rinse the fish frames under running water.
2. 2. Pat the frames dry with a kitchen towel.
3. 3. Remove the fish meat from the frames.
4. 4. Remove all small bones from the meat.
5. 5. Cut the fish fillets into small bites.
6. 6. Set the fish pieces aside.
7. 7. Wash the prawns.
8. 8. Remove the heads of the prawns.
9. 9. Peel the prawns, but leave the tail segments on.
10. 10. Pull out the vein of the prawns.
11. 11. Heat one tablespoon of oil in a pot.
12. 12. Briefly roast the fish frames (without gills) and the prawn shells.
13. 13. Pour one liter of cold water into the pot.
14. 14. Add star anise, a bay leaf, and thyme.
15. 15. Bring the broth to a boil.
16. 16. Let the broth simmer gently for about 20 minutes.
17. 17. Skim off rising foam.
18. 18. Preheat the oven to 180 degrees Celsius fan setting.
19. 19. Mix the Parmesan with thyme.
20. 20. Sprinkle the cheese-thyme mixture over white bread slices.
21. 21. Place the bread on a baking sheet lined with baking paper.
22. 22. Bake the slices in the oven for 6 to 8 minutes.
23. 23. Remove the tray when the cheese has melted.
24. 24. Sprinkle the chips with parsley.
25. 25. Let the chips cool down.
26. 26. Clean the leek thoroughly.
27. 27. Wash the leek well.
28. 28. Cut the leek into thin rings.
29. 29. Peel the onion.
30. 30. Peel the garlic.
31. 31. Chop the onion finely.
32. 32. Chop the garlic finely.
33. 33. Add the remaining oil to a hot pot.
34. 34. Sauté the leek, onion, and garlic until translucent.
35. 35. Stir in the curry powder.
36. 36. Deglaze the vegetables with white wine.
37. 37. Strain the fish stock through a fine sieve.
38. 38. Pour the filtered stock into the pot.
39. 39. Bring the soup to a boil.
40. 40. Season the soup with salt and pepper.
41. 41. Add the saffron.
42. 42. Let the soup simmer gently for about 20 minutes.
43. 43. Add water if necessary.
44. 44. Wash the mussels.
45. 45. Clean the mussels.
46. 46. Discard mussels that are already open.
47. 47. Add the mussels to the boiling soup.
48. 48. Cook the mussels covered for about 5 minutes.
49. 49. Discard mussels that remain closed after 5 minutes.
50. 50. Add the fish pieces to the hot soup.
51. 51. Add the prawns to the hot soup.
52. 52. Let the ingredients steep gently over low heat.
53. 53. Do not let the soup boil again.
54. 54. Season the soup with Pernod.
55. 55. Add fresh parsley.
56. 56. Adjust seasoning with salt and pepper.
57. 57. Serve the soup with the Parmesan chips.

Nutrition per serving

• kcal: 242
• Protein: 27 g · Fett/Fat: 8 g · Carbs: 6 g