Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 89

mussels, pollock fillet, mustard seeds, chilli powder, turmeric, shallots, cherry tomatoes, coriander

Clean 1kg mussels, discarding any with cracked or broken shells and any open ones that refuse to close when tapped on the side of the kitchen sink. Tug off any wiry beards. Put the mussels in a large, deep pan with 500ml water and bring to the boil. When the shells open, remove the mussels, reserving the liquid, and take them out of their shells. Discard any that don’t open. Strain the liquid through a fine sieve.

Peel 2 large banana shallots and separate the layers, then cook them in a little oil in a shallow pan until softened. Add a tablespoon of mustard seeds, half a teaspoon of chilli powder and 2 teaspoons of turmeric and cook for 3–4 minutes. Halve 12 cherry tomatoes and add to the shallots and spices, letting them soften over a moderate heat for 5 minutes or so. Pour in the reserved mussel stock, bring to the boil, then lower the heat to a simmer. Cut 250g pollock fillet into 4 pieces, add to the pan and cook briefly until the fish is opaque. Add the mussels and a handful of chopped coriander.

Enough for 2 generous bowls. Sweet, earthy, spicy.

A few thoughts

Haddock, gurnard and cod are also suitable candidates for a spiced fish soup.