Vegetable Fish Pot with Mussels

Pre-cook the mussels. Prepare fish:

1. 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.

The vegetable :

1. 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.

Cooking vegetables:

1. 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

Prepare the pot:

1. 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.

Serving:

1. 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.
2. There was also a garlic baguette and a glass of dry white wine from Vaud, a “Fechy”