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

1. 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.
2. 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.
3. 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)