Mussel soup with noble fish à la bone

Ingredients for 2 servings:

• 1 kg mussels
• 1 small fennel
• 2 carrots
• 2 potatoes
• 1 shallot(s)
• 2 tbsp sunflower oil
• 1 tsp fennel seeds, ground
• 1 tsp coriander seeds, ground
• 1 tsp sweet paprika powder
• 50 g peas, frozen
• 100 g tuna fillet(s)
• 100 g salmon fillet(s)
• 1 tsp dill, chopped
• 1 tbsp crème fraîche
• 1 tsp vegetable stock powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

sophisticated, for guests, light

Wash the mussels, debeard them, and discard any open mussels. Bring the others to a boil with about 200 ml of water in a large pot over high heat. Simmer for five minutes until the shells open, then drain the mussels. Retain the mussel stock. Remove the mussel meat from the shells and set aside. Sort out any that are not open and discard. Clean the vegetables, cut into small cubes, and fry in oil. Add the spices, except for the dill, then pour in the mussel stock and bring to a boil. The vegetables should just be covered; top up with water if necessary. Add the vegetable stock and simmer for 10 minutes. Now add the mussel meat and peas and cook everything for another five minutes until the vegetables are tender. Meanwhile, dice the salmon and tuna fillets. Stir the crème fraîche and dill into the soup and season to taste with salt and pepper. At the very end, add the fish to the soup and serve immediately. The fish shouldn’t be overcooked, but should remain raw in the center. You can also divide the fish among plates and pour the soup over it. This will keep it especially tender.