How To Make Creamy Fish & Mussel Soup
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Serves:
Ingredients
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 lb mussels, cleaned and debearded
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened.
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Add the flour to the pot and stir well to combine. Cook for 1-2 minutes.
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Slowly pour in the fish or vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
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Add the fish and mussels to the pot and cook for 5-7 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that do not open.
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Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
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Ladle the soup into bowls and garnish with fresh parsley.
Nutrition
- Calories : 372kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 133mg
- Sodium : 987mg
- Total Carbohydrates : 16g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 35g
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