Fish Soup With Mussels - cooking recipe

Ingredients

1 1/2 lb fresh mussels
3 tbsp butter
3 None onions, peeled and finely chopped
1/2 None leek, trimmed and chopped
1 cup dry white wine
1 None garlic clove, peeled and crushed
3 cup celery, sliced
1 3/4 cup fish stock
2 - 14 oz cans chopped tomatoes
1 1/4 lb white fish fillets, skinned and cut into small pieces
5 oz small cooked shrimp or crab meat
None None dill sprigs, to garnish

Preparation

Clean the mussels under cold water, pulling away the 'beards' and scrubbing the shells. Discard any mussels that remain open when tapped.
Melt half the butter in a large pan and saute half the onion and leeks over a medium heat for 5 minutes. Add the mussels, half the wine and 1 cup water. Cover and simmer for 5 minutes until the mussels have opened, discarding any that remain closed. Cover and keep warm.
Melt the rest of the butter in a separate large pan and add the rest of the onion along with the garlic and celery. Cook gently for 5 minutes then pour in the rest of the wine and the fish stock. Season with salt and freshly ground black pepper and bring to the boil. Add the chopped tomatoes and simmer for 10 minutes.
Add the fish to the soup and simmer gently for 5-6 minutes until just cooked. Stir in the mussels and shrimp (or crab meat) and heat through gently. Serve in warmed bowls garnished with dill sprigs.