Copyright © 2016 Food Fiesta. All rights reserved.
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.