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