The weather has been absolutely dismal of late. Once again British Summer Time manages to disappoint even the lowest expectations. However this does mean that we can carry on indulging in flavoursome soups to warm the stomach.
This Spanish seafood soup is a recipe which I learned through the Videojug recording I attended a few weeks ago and I have to say just looking at it has brightened up what has been a grey and dreary day.
40 small raw mussels
15 raw shrimps
230ml fish stock
1 celery stick
30ml olive oil
2g smoked paprika
1/4 bunch flat leaf parsley
230ml double cream
Salt and pepper for seasoning
- Put the sherry and the fish stock into a large pot and bring to the boil, then reduce to a simmer and add the mussels and the shrimps.
- Cook until the musses are open (this will take approximately 5 minutes). Take the mussels and shrimps out and let them cool.
- Simmer the stock and sherry until reduced by half.
- Peel and dice the inions and the garlic, then slice the celery and chop the parsley.
- In a large saucepan heat the olive oil until smoking and add the onions, garlic and celery. Cook until soft then pour the stock and sherry reduction into the pan and mix well.
- Add the milk and cream and simmer for 5 minutes. Then add the smoked paprika, salt and pepper.
- Discard the mussels that are not opened and then remove the remaining mussels from the shells and return them to the soup.
- Garnish with the chopped parsley, then serve with a few drops of lemon juice.