You’ll need:
- 2 tbsp olive oil
- 2 onions, sliced
- 1 garlic clove, finely chopped
- 4 cups fish stock or water
- 14 oz/400 g canned chopped tomatoes
- 1/4 tsp herbes de provence
- 1/4 tsp saffron threads
- 4 oz/115 g dried macaroni
- 18 mussels, scrubbed and de-bearded
- 1Ib/450 g monkfish fillet, cut into chunks
- 8 oz/225 g raw jumbo shrimp, shelled and de-veined, tails left on salt and pepper
Directions
- Heat the oil in a large, heavy-bottom pan. Add the onions and garlic and cook over low heat, stirring occasionally, for 5 minutes, or until the onions have softened.
- Add the stock with tomatoes and their can juices, herbes de Provence, saffron, and pasta, and season to taste with salt and pepper. Bring to a boil, then cover and simmer for 15 minutes.
- Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, monkfish, and shrimp to the pan. Re-cover and simmer for an additional 5-10 minutes, until the mussels have opened, the shrimps have changed color, and the fish is opaque and flakes easily. Discard any mussels that remain closed. Ladle the soup into warm bowls and serve.
Bon appetit and enjoy your meal!
Join our mailing list for your free monthly newsletter
Facebook Comments