Ingredients (serves 4)
•1 litre fish stock
•460g mussels (well cleaned)
•300g clams (well cleaned)
•2 cloves garlic
•1 tablespoon plain flour
•1 glass white wine
•1/2 glass brandy
•2 tablespoons extra virgin olive oil
•1 teaspoon tarragon / basil
•1 tablespoon plain tomato sauce
•1 teaspoon sweet paprika
•1 sprig parsley
Sauté garlic and sweet paprika in a saucepan and when it begins to turn golden, add finely chopped onion, leek and courgette. Add pinch of salt and leave to cook for 5 minutes.
Then add flour and stir. Add white wine and brandy. Simmer for 3 minutes, stirring occasionally.
Pour in fish stock and bring to boil. Cook for 8 minutes.
Blend with hand-mixer in saucepan.
Chop monkfish into 5cm chunks and add to soup. Add cleaned clams and mussels. Pour in plain tomato sauce.
Simmer for a further 3-4 minutes.
Before serving, add salt to taste and stir in parsley.
Serve in bowl with sprig of thyme.