Mussel And Fish Stew
- 1 lb mussels
- 1 tbsp olive oil
- 1 None onion, chopped
- 2 cloves garlic, crushed
- 1 None red chili pepper, seeded and chopped
- 2/3 cup white wine
- 2 tbsp tomato paste
- 2 cups vegetable stock
- 1/2 cup sugar snap peas, trimmed
- 14 oz salmon fillet, cut into large chunks
- 2 None red mullet or sea bass fillets, each fillet halved
- 1 cup cooked noodles
- 1/4 cup chopped cilantro
- Rinse mussels in cold water. Discard any open shells. Set aside. Heat oil in a large saucepan on medium-high heat. Saute the onion, garlic and chili pepper for 2 mins until softened. Add the mussels, white wine, tomato paste, stock and sugar snap peas. Mix well.
- Place the salmon and red mullet over the mussels. Season well with salt and freshly ground pepper. Bring to a boil. Reduce heat to low; cover and simmer for 5 mins until the mussels have opened and the fish is cooked through.
- Add the noodles and cilantro; carefully fold through, taking care not the break up the fish too much. Remove any mussels that have not opened. Ladle the soup into 4 warmed bowls. Serve immediately.
mussels, olive oil, onion, garlic, red chili pepper, white wine, tomato, vegetable stock, sugar snap peas, salmon fillet, red mullet, noodles, cilantro
Taken from recipes-plus.com/api/v2.0/recipes/28846 (may not work)