You don’t have to miss out on the fresh taste of the West Coast just because it’s cold outside. Treat yourselves to our scrumptious seafood soup this weekend.
SERVES 4 // COOKING TIME 30 min
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
350 ml white wine
600 ml fish stock
1 kg mussels
300g fresh hake, chopped
1 cup cream
Parsley, chopped, to garnish
1. Melt the butter in a large pot over medium heat and fry the onion for 5 minutes, until soft. Add the garlic and fry for 1 minute. Add the wine and fish stock and bring to a simmer.
2. Add the mussels and hake and cover. Simmer for 10–15 minutes, until the fish is just cooked through and the mussels have opened, discarding any that haven’t.
3. Add the cream.
4. Serve garnished with parsley.