Soak mussels in water, do magic. Heat the oil in a large saucepan, add the onions and garlic stewed mussels and cook until they have opened. Let cool a little and remove from the shell. Keep the brew.

Heat 3 tablespoons of oil in a soup pot, sauté onions (keep the green of spring onions) and garlic in it, add tomato paste and sauté, sauté tomatoes and all vegetables and spices, deglaze with fish stock and mussel stock. Simmer for approx. 15-20 minutes.

In the meantime, dice the fish fillet in your mouth, add it to the soup with the seafood, let it steep for about 10 minutes (do not cook any more, otherwise the fish would disintegrate and the seafood would be tough)

Place 2-3 tablespoons of mussels in a preheated plate, pour hot soup on top, sprinkle with dill and parsley, serve.

I had used it as a main meal with a small mixed salad as a starter and a cherry casserole (Gaby's cherry casserole with nuts) as dessert. but it can also be used as a starter for a large round dish or alone with bread.