Pike Perch Soup with White Sea Mussels
Soups • Russian
Description
Pike perch soup with White Sea mussels
Ingredients
- Perch 0 lbs
- Pasta shells 20 oz
- Salad Potatoes 5 pieces
- Turnips 2 pieces
- Spanish onions 2 pieces
- Spelt 5 oz
- Olive Oil 5 tablespoons
- Parsley 1 bunch
- Bay leaf 4 pieces
- Garlic 3 cloves
- Dry White Wine 5 fl oz
- Mild Chili Spice 1 piece
- Lime 1 piece
- Green peppercorns 10 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Boil the broth from the pike perch. Strain it through cheesecloth, separate the fish, removing bones if possible.
Step 2
Add unpeeled potatoes, cut into large cubes, and spelt, rinsed under running water, to the broth.
Step 3
Cut the carrots diagonally into leaf shapes. Halve the small onions lengthwise. Sauté everything on both sides on a grill or hot skillet and transfer to the pot. Add spices and salt 10 minutes before the vegetables are done.
Step 4
In a heated saucepan, pour in olive oil, chopped chili, sliced garlic, and a bit of chopped parsley. Add well-rinsed and scrubbed mussels in shells and wine. Cover with a lid and, shaking occasionally, wait for the mussels to open. Add the remaining parsley.
Step 5
Place pike perch fillet and mussels in parsley sauce in serving bowls, add lime wedges, and pour over the finished soup.
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