Pota Éisc Glasraí le Diúilicíní

Soak the mussels in ice-cold water for about 30 minutes, remove the top while floating. Heat a saucepan, put the mussels in it, deglaze with white wine, season with a little salt and pepper, cover, cook over high heat and stir in between until all are open. Remove not open. Let cool a little, separate the shell and meat, set the meat aside. South through a filter seven. Unpack the fish, wash, pat dry, cut into pieces.

Prepare and wash vegetables. Cut the carrots and celeriac into stalks. Cut the celery stalk with the leaves (keep 4-5 leaves for the garnish) crosswise into slices. Cut the onion into strips, the garlic into slices, the leek and the cabbage into strips. Clean the mushrooms with a brush and cut into slices. Peel and chop the ginger.

Heat the onions, garlic and ginger in a saucepan or wok with oil. When glassy, ​​steam the massala and turmeric for a moment. Add the vegetables and mushrooms, deglaze with the south and the fish stock. Stir occasionally, without lid, cook until al dente

Now place the fish on top of the vegetables, cover with mussels and sprinkle with half of the coriander. Cover with a lid, let simmer for 2-3 minutes. Otherwise the mussels are tough and the fish brittle.

Put a right portion of vegetables in preheated soup plates, place a portion of fish and mussels on top, sprinkle with the rest of the coriander and garnish with the celery leaves.

There was also a garlic baguette and a glass of dry white wine from Vaud, a "Fechy"