Error loading MacroEngine script (file: PageOpenGraph.cshtml)
Error loading MacroEngine script (file: ad/ninemsn/Header.cshtml)

Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

French-inspired fish soup

You'll need

  • 1 kg
  • black mussels, scrubbed and beards removed
  • 4 400gm
  • whole pink snapper, red emperor or coral trout, cleaned, filleted and heads reserved
  • 2 bulbs
  • baby fennel, fronds removed and reserved
  • 2 stalks
  • celery, from heart, cut into 1 cm pieces
  • 6
  • spring onions bulbs
  • 1
  • carrot, cut into 1cm pieces
  • 100 ml
  • extra-virgin olive oil
  • 2 cloves
  • garlic, bruised
  • 150 ml
  • Noilly Prat
  • 500 ml (2 cups)
  • chicken stock
  • 2 pinches
  • saffron threads
  • 1 sprig
  • thyme
  • 6
  • vine-ripened Roma tomatoes, blanched, deseeded and cut into 1cm pieces
  • 6
  • small baby fennel (see note)
  • ½ cup
  • flat-leaf parsley, thinly sliced
  • To garnish:
  • chervil cress
  • To serve:
  • crusty bread and aïoli

Method

  • 01
  • Place mussels in a bowl, pour over 100ml wine. Heat a heavy-based saucepan over high heat for 2 minutes, add mussels and wine, cover, cook for 2-3 minutes, shaking pan occassionally until mussels open. Strain, reserving juices and cool. Remove mussels from shells, discard shells and unopened mussels. Strain juices through a muslin-lined sieve. You will need 200ml. Refrigerate mussels and juice until needed.
  • 02
  • Using a large cleaver, halve snapper heads. Coarsely chop 1 bulb of fennel, 1 stalk of celery, 3 spring onions and carrot. Heat olive oil in a large heavy-based saucepan over medium heat, add fish heads, vegetables and garlic, sauté for 10 minutes or until soft, add Noilly Prat, cook until almost evaporated. Add remaining wine, cook for 5 minutes or until evaporated, add chicken stock, 1 litre of water, reserved mussel juice, a pinch of saffron and thyme. Bring to boil, reduce heat, simmer for 1 hour. Strain through a muslin-lined sieve into a saucepan. Discard solids.
  • 03
  • Heat stock over medium heat, bring to the boil, cook for 30 minutes or until reduced by half. Season to taste with sea salt and freshly ground black pepper. Finely chop remaining large baby fennel, celery and spring onion. Add vegetables, tomatoes, small baby fennel and remaining saffron to stock, bring to the boil, reduce heat to a simmer. Add snapper fillets, cook for 4 minutes or until cooked through, add mussels and cook for another minute or until heated through. To serve, place a snapper fillet in each serving bowl, top with mussels, then ladle over soup and vegetables and scatter with reserved fennel fronds and herbs. Serve with crusty bread and aïoli if desired.
Note Small baby fennel is available from select delicatessens.

At A Glance

  • Serves 8 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.