Muscle and White Fish Soup
Recipes for Home and Restaurant
by Nadine Lloyd
1kg (2.2lb) muscles
3 cups cold water
300g (11oz) white fish
1 tin/can tomatoes – diced
½ cup dry white wine
2 teaspoons chicken stock powder
1 medium onion – thinly sliced
2 cloves garlic – crushed
1 tablespoon Tabasco sauce
1 teaspoon mixed herbs – dried
1 teaspoon paprika
Salt and pepper – to taste
Herb toast – to serve
Clean and remove the bristles from the muscles.
Add the water to a large saucepan.
Bring to a medium heat.
Poach the fish in the water for 10 minutes.
Remove from the water and flake into pieces.
Using the same water in the saucepan, add the tinned tomatoes, wine, chicken stock, onion, garlic, Tabasco sauce, herbs, paprika, salt, and pepper.
Bring to the boil, over high heat, then reduce to medium heat and allow to simmer for 10 minutes.
Add the muscles to the saucepan and allow the cook for 8-10 minutes, or until muscle shells open.
Add the flaked fish.
Simmer for a further 2 minutes.
Remove from the heat.
Serve immediately, along with fresh herb toast.