This really comforting soup was first born off the coast of New England, where fresh edible shells are not a luxury at all, but the most common food, like potatoes for the Russians. Any fish can be used, as well as shells – from mussels to rapana. The rich and creamy soup is incredibly delicious and, luckily, pretty easy to prepare.

Ingredients

• 4 potatoes
• 2 carrots
• 1 onion
• 2 celery stalks
• 0.3 pounds bacon
• 1 tbsp olive oil
• 3 tbsp flour
• 1 tsp tabasco sauce
• ½ pound tilapia or cod fillets
• 7 oz mussels without shells
• ½ cup milk
• ½ cup heavy cream
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped green onions
• Salt, pepper

Preparation

1. Peel potatoes, carrots and onions and cut them into small cubes. Cut celery into thin slices.
2. Cut bacon into small pieces and fry in a pan in olive oil for 4 minutes.
3. Add onions, carrots, celery and fry with bacon, stirring constantly, over medium heat for 10 minutes.
4. Add flour, mix well and fry for another 7 minutes.
5. While stirring, pour 8 cups of hot water into the pan. Bring to a boil, add potatoes and cook for another 5 minutes.
6. Cut fish fillet into large cubes. Add fish and mussels to soup and cook for another 7-10 minutes, until fish is cooked.
7. In a skillet, combine milk and cream, bring to a boil and pour to the soup. Add Tabasco sauce, salt, pepper and cook for 1 minute.
8. Serve hot, sprinkle with chopped greens.