Spring In A Bowl

• 1 whole Onion
• 2 stalks Celery
• 2 whole Carrots
• 3 cloves Garlic
• 5 Tablespoons Olive Oil
• 2 teaspoons Curry
• 1/4 teaspoons Saffron
• 500 milliliters White Wine
• 300 grams Mussels
• 1200 milliliters Good Fish Stock
• 400 grams Tomatoes In A Can
• 2 Tablespoons Tomato Puree
• 250 milliliters Cream
• 100 grams Scallops
• Salt And Pepper
• Fresh Parsley

1. Finely cut vegetables and cook for 5 minutes in the oil on low heat (it should not get brown). Add the curry and saffron and cook together on low heat for 5 minutes more.
2. Add the white wine and bring to boil. Add the mussels and boil for 2 minutes. Do not use open or broken shells.
3. Add the hot stock, tomatoes, tomato puree and cream and cook on low heat for 5 minutes more.
4. Remove the pot from the stove, put the fish and the scallops in the pot and let it stand 8 minutes. Season with salt and black pepper and top with fresh parsley.
5. Serve with fresh white wine and good bread.

onion, stalks celery, carrots, garlic, olive oil, curry, ubc, mussels, milliliters, tomatoes, tomato puree, milliliters cream, salt, parsley

Taken from tastykitchen.com/recipes/soups/spring-in-a-bowl/ (may not work)