Spring In A Bowl

Name: Spring In A Bowl
Ingredients: 1 whole Onion; 2 stalks Celery; 2 whole Carrots; 3 cloves Garlic; 5 Tablespoons Olive Oil; 2 teaspoons Curry; 1/4 teaspoons Saffron; 500 milliliters White Wine; 300 grams Mussels; 1200 milliliters Good Fish Stock; 400 grams Tomatoes In A Can; 2 Tablespoons Tomato Puree; 250 milliliters Cream; 100 grams Scallops; Salt And Pepper; Fresh Parsley

16 ingredients

5 steps

Ingredients

1 whole Onion
2 stalks Celery
2 whole Carrots
3 cloves Garlic
5 Tablespoons Olive Oil
2 teaspoons Curry
1/4 teaspoons Saffron
500 milliliters White Wine
300 grams Mussels
1200 milliliters Good Fish Stock
400 grams Tomatoes In A Can
2 Tablespoons Tomato Puree
250 milliliters Cream
100 grams Scallops
Salt And Pepper
Fresh Parsley

Directions

1

Finely cut vegetables and cook for 5 minutes in the oil on low heat (it should not get brown). Add the curry and saffron and cook together on low heat for 5 minutes more.
2

Add the white wine and bring to boil. Add the mussels and boil for 2 minutes. Do not use open or broken shells.
3

Add the hot stock, tomatoes, tomato puree and cream and cook on low heat for 5 minutes more.
4

Remove the pot from the stove, put the fish and the scallops in the pot and let it stand 8 minutes. Season with salt and black pepper and top with fresh parsley.
5

Serve with fresh white wine and good bread.