Saffron and mussel soup
Sunday, June 7th, 2009This is from Neil Perry’s “The Food I Love”. It’s delicately flavoured with saffron, fresh herbs, mussels, and the smell of the sea…
Ingredients
2kg mussels, cleaned and bearded
125ml evoo
1/2 red onion, finely chopped
1 small leek, washed and finely chopped
1 baby fennel bulb, finely chopped
4 garlic cloves, pounded with a little sea salt
2 L home made chicken stock
500g delicate white fish fillets, cut into 1cm dice (I used flathead)
4 vine ripened tomatoes, peeled, seeded and diced
3 flat leaf parsley sprigs, plus extra to serve
1 thyme sprig
2 bay leaves
1/2 tsp saffron threads, simmered for 1 minute in 125ml water
50g butter, or substitute with a plant sterol spread
1/2 cup evaporated milk
freshly ground pepper
Steam the mussels for a few minutes in a saucepan with a tight fitting lid, with a small amount of water
Pour the mussel juice through a fine sieve, collecting the juice. Shell the mussels, reserving the meat and discarding shells.
Heat oil and add onion, leek, fennel and garlic. Stew for 15 mins or until soft. Add mussel juice, chicken stock, fish, tomato, herbs and saffron water, simmer briskly for 15 mins.
Pass the soup through a food mill or blender.
Return to the pan and bring to the boil, whisk in butter or plant sterol spread. Divide amongst 4 bowls and add mussels. Stir in evaporated milk. Top with parsley and black pepper. Yum!
Notes on ingredients:
early research suggests that saffron may help to lift the mood in people with mild depression or PMS! http://www.realage.com/ct/tips/4676
Mussels are low in fat and cholesterol.
Flathead is a sustainable fish choice and is low in mercury.
Garlic, leeks and onions contain compounds that can help fight cancer
Choose organic tomatoes as tomatoes usually contain a lot of pesticides. Tomatoes are a rich source of antioxidants and can even lower your blood pressure.
Use evaporated milk to substitute for cream in recipes - you’ll use a lot less fat but won’t skimp on the taste.