Christmas Recipes - Shellfish Soup Recipe

Ingredients

• 2 tbsp oil

• 1 onion

• 1 clove garlic

• 2 sticks celery

• 1 packet saffron (5g)

• 1/2 kg tomatoes or 1 tin tomatoes

• 1 liter fish stock

• 2 dl dry, white wine

• 1 bay leaf

• 2 tbsp chopped parsley

• salt and pepper

• 200-300g prawns or crayfish

• 12-16 fresh or 1 tin mussels

• 2 egg yolks

• 1 lemon

Serves 4-5

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Method:

1. Chop the onion and garlic, slice the celery and fry quickly in oil without browning.

2. Crush the saffron with a pestle and mortar and add to the pan. Cook for a short while and then add the peeled, chopped tomatoes.

3. Add the wine and stock, bay leaf and parsley. Season and allow soup to simmer, covered, for 10 minutes.

4. Scrub and scrape fresh mussels and rinse under cold, running water. Discard any which are not fully closed. Boil mussels in a little water until they open.

5. Add mussels and prawns to the soup, strain the cooking liquid from the mussels and add to the soup. Adjust seasoning with herbs and lemon juice.

6. Remove saucepan from heat and stir in the egg yolks which have been beaten with a little water. Serve immediately.