Mussels, oysters and salmon in fennel broth
Photo by Elizabeth Clarkson
Inspired by Irish cuisine, this seafood dish is cooked in a broth of fish stock, white wine and cream.
|100 ml||White wine|
|1 kg||Mussels, small|
|2||Fennel bulbs, medium, sliced, with fronds reserved|
|500 ml||Fish stock, light|
|3 Tbsp||Cream, thick|
|1 to taste||Salt & freshly ground pepper|
|250 g||Salmon, fresh, cut into chunks|
|3 Tbsp||Fresh parsley, chopped|
|3 Tbsp||Fennel fronds, chopped|
|12||Oysters, freshly shucked|
- Put the mussels and wine into a large pan.
- Cover and quickly steam until they open, taking care not to overcook them.
- Retain the juices. Remove the mussels from their shells,
- keeping them moistened with a little of the retained juices.
- Melt the butter in a separate pan and cook the fennel until soft, but not coloured.
- Add the flour and cook very gently for 2 minutes.
- Add the mussel juices and fish stock, a little at a time, stirring continuously to avoid lumps.
- Simmer for 10 minutes, then remove from the heat and pass the mixture through a sieve, collecting all the liquid.
- Place the fennel from the sieve in a food processor with half the mussels and a little of the liquid.
- Process until well chopped. (Do not overprocess; retain a little texture so it is not a fine purée.)
- Return the processed fennel and mussels to the pan, then add the remaining liquid and bring to a simmer, stirring continuously.
- Add the cream, mussels and salmon. Heat gently, then season with a little lemon juice and salt and pepper to taste.
- Chop the fennel fronds and parsley.
- Add the oysters to the hot soup just before serving.