Provencal Fish Soup with Pasta

Source : Heat The Oil In A Large Saucepan And Add The Onion Garlic And Leek Cover And Cook Gently For Five Minutes Stirring Occasionally Until The Vegetables ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : November 17, 2021

Step:

  1. Heat the oil in a large saucepan and add the onion, garlic and leek, cover and cook gently for five minutes, stirring occasionally until the vegetables are soft

  2. Pour in 4 cups of water, the tomatoes, herbs, saffron and pasta.

  3. Season with salt and ground black pepper and cook the 15 to 20 minutes

  4. Scrub the muscles pull off the "beards". Discard any that will not close when Sharpley tapped

  5. Cut the fish into bite-size chunks and add to the soup, placing the muscles on the top.

  6. Simmering with the lid on for 5 to 10 minutes until the matter was open and the fish are just cooked

  7. Discard any unopened mussels

  8. To make the rouille, pound the garlic, can pimiento and bread crumbs together in a pestle and mortar (or you can use a blender or food processor). Stir in the mayonnaise and season well

  9. Spread the toasted French bread with the rouille and serve with the soup.


Ingredients

  1. 2 tablespoons olive oil
  2. 1 onion sliced
  3. 1 garlic clove crushed
  4. 1 leek sliced
  5. 225 g/8 ounce can of chopped tomatoes
  6. Pinch mixed herbs
  7. 1/4 teaspoon saffron strands
  8. 115 g small pasta
  9. About eight live mussels in the Shell
  10. 450 g filleted and skinned whitefish such as corn, plaice or monkfish
  11. to taste Salt and ground black pepper
  12. For the rouille
  13. 2 garlic cloves crushed
  14. 1 canned i pimiento ained and chopped
  15. 1 tablespoon fresh white breadcrumbs
  16. 1/4 tablespoon mayonnaise toasted French bread to serve

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