Ingredients: 2 lb (1 kg) Mussels 4 lb (2 kg) assorted thick fish fillets such as bass, flounder, halibut, haddock, snapper, Cod and grouper Salt 1/2 cup (4 fl oz/125 ml) Olive oil 2 cups (7 oz/220 g) sliced yellow Onions 1 cup (3 oz/90 g) sliced Leeks, carefully washed 4 Cloves Garlic, finely minced 2 Celery stalks, chopped 1 1/2 cups (9 oz/280 g) peeled, seeded and chopped Tomatoes (fresh or canned) 4 fresh Thyme sprigs 1 bay leaf 1/2 cup (1/2 oz/20 g) chopped fresh flat-leaf (Italian) Parsley 1 cup (8 fl oz/250 ml) dry white wine 7 cups (56 fl oz/1.75 ml) water 1 lb (500 g) shrimp (prawns), peeled and deveined Fresh lemon juice Freshly ground pepper
Directions:1. Discard any Mussels that do not close to the touch, then scrub the mussels under running water and remove their beards. Place in a bowl and refrigerate until needed. 2. Cut the fish fillets into 1 1/2-inch (4-cm) pieces. Place on a plate, sprinkle with Salt and refrigerate until needed. 3. In a large saucepan or kettle over medium heat, warm the olive oil. Add the Onions and Leeks and sautй until translucent, about 8 minutes. Add the Garlic, Celery, Tomatoes, Thyme, bay leaf and 1/4 cup (1/4 oz/10 g) of the Parsley and saute for about 2 minutes longer. 4. Add the wine and water and bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes. Add the fish pieces, cover and cook for 5 minutes. Add the shrimp and Mussels, re-cover and cook until the mussels open, 3-4 minutes. Discard any mussels that have not opened. 5. Season to taste with lemon juice, salt and pepper. Ladle into warmed bowls. Sprinkle with the remaining 1/4 cup (1/4 oz/10 g) parsley. Serve hot. |