Logo
Allow cookies

Shellfish soup

Ingredients

  1. Step 1 200g mussels , washed, scrubbed and debearded
  2. Step 2 200g clams , washed
  3. Step 3 200ml dry white wine
  4. Step 4 1 tbsp olive oil
  5. Step 5 1 medium onion , diced
  6. Step 6 ½ fennel bulb , finely sliced
  7. Step 7 1 carrot , sliced
  8. Step 8 6 garlic cloves , crushed
  9. Step 9 pinch of saffron strands
  10. Step 10 1 tbsp Pernod
  11. Step 11 400g can chopped tomatoes
  12. Step 12 1 ½ tbsp brandy
  13. Step 13 1 tsp Tabasco
  14. Step 14 juice 1 lemon
  15. Step 15 drizzle of olive oil , to serve
  16. Step 16 1 ½ tsp Dijon mustard
  17. Step 17 1 ½ tsp white wine vinegar
  18. Step 18 1 egg yolk
  19. Step 19 1 large garlic clove , grated
  20. Step 20 50ml good-quality olive oil
  21. Step 21 50ml vegetable oil
  22. Step 22 ½ baguette
  23. Step 23 drizzle of good-quality olive oil
Shellfish soup
Calories: 805 Carbohydrate: 53 g Protein: 23 g Fat: 42 g
Cook time: 55 minutes Prep time: 20 minutes Total time: 75 minutes Servings: 2

TAGS

Soup Starter Supper British 4 of 5-a-day Clam comfort food Fibre Folate Iron Mixed shellfish mussel Seafood shellfish Soup Tom Kerridge Vitamin c Winter

Directions

  1. Step 1 First, throw out any mussels and clams with broken or open shells. Heat a large saucepan over a high heat and, once smoking, add the mussels, clams and white wine. Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened, tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.
  2. Step 2 Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and simmer for 5 mins more.
  3. Step 3 Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving some for presentation, and set aside.
  4. Step 4 To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will take about 5 mins. Chill until needed.
  5. Step 5 For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden and crisp.
  6. Step 6 Once the soup has thickened, transfer to a blender and blitz until very smooth, then pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and adjust the seasoning.
  7. Step 7 To serve, return the soup to the heat to warm through, then drop in the mussels and clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and serve the croutons and garlic mayonnaise on the side.