Mussel Soup
Source: 
Serves: 4
 
This warming soup has a bit of a Provencal feeling and will get you dreaming of Summer on even the coldest day! If you're not a big fan of mussels, you could also use firm white fish such cod of halibut. The soup will be different but still very tasty!
Ingredients
  • 5 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 fennel bulb, chopped
  • 1 rib celery, chopped
  • 1 bay leaf
  • Grated zest of ½ orange
  • ¼ tsp turmeric
  • 3 plum tomatoes, chopped
  • 1 cup dry white wine
  • 8½-inch slices baguette
  • 1.350kg mussels, scrubbed and debearded
  • 3 cups water
  • 1 tsp salt
  • ¼ tsp fresh-ground black pepper
  • ¾ cup heavy cream
  • 110g prosciutto or other flavourful ham, chopped
Instructions
  1. In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes.
  2. Meanwhile, heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread, turning once, until golden brown, about 4 minutes in all.
  3. Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3 to 5 minutes.
  4. As the mussels open, remove them from the pot with a slotted spoon. When the mussels are cool enough to handle, remove them from their shells. Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto and serve topped with the toasted slices of baguette.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/fish-seafood-soups-recipes-perfect-for-winter/