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🍽️ Creamy Mussel and Prawn Soup

551 kcal · 30 min · 4 servings

Ingredients

• 600 ml fish stock
• 125 ml sherry
• 2 bay leaves
• 800 g venus clams
• 5 tbsp butter
• 80 g onions (finely chopped)
• 1 tbsp parsley finely chopped (substitute with cilantro to taste)
• 1 clove of garlic (chopped)
• 200 g tomatoes
• 8 g tiger prawn (ready for cooking)
• 1 lime (in thin slices)
• salt
• pepper from the mill
• 100 ml Pernod
• 1 pinch saffron
• 100 ml whipping cream
• parsley (and cilantro to taste)

Instructions

1. 1. Heat the broth together with the sherry and bay leaves in a pot.
2. 2. Add the cleaned venus clams and cook the clams for about 6 to 8 minutes with a lid on until they open.
3. 3. Remove the clams from the pot and discard any clams that did not open.
4. 4. Set the clam broth aside.
5. 5. Pour boiling water over the tomatoes briefly, shock them with cold water, and peel off the skin.
6. 6. Quarter the tomatoes, remove the core, and dice them finely.
7. 7. Heat 2 tablespoons of oil in a large pot and sauté the onions until translucent.
8. 8. Add the garlic and cook the tomatoes for a short time.
9. 9. Puree the tomatoes finely and strain the mixture through a sieve.
10. 10. Heat the remaining oil in a pan and slowly fry the prawns over medium heat, turning them once.
11. 11. Deglaze the pan with Pernod and add the liquid to the pureed soup.
12. 12. Keep the prawns warm.
13. 13. Flavor the soup with saffron and cream.
14. 14. Return the clams to the soup and bring everything to a boil briefly.
15. 15. Add the lime slices.
16. 16. Serve the soup in bowls, place 2 prawns in each, and garnish with parsley or coriander if desired.

Nutrition per serving

• kcal: 551
• Protein: 34 g · Fett/Fat: 26 g · Carbs: 20 g