-
1
Prepare the Fish Stock:
-
2
Pour 3 pints (2 liters) water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt.
-
3
Gradually bring to the boil, then lower the heat and simmer for 30 minutes.
-
4
Remove from the heat, leave to cool, then add the fish (the water should just cover).
-
5
Return to the heat, bring just to the boil, then lower the heat and simmer for 20 minutes.
-
6
Remove from the heat and leave the fish to cool in the stock for a stronger flavor.
-
7
Strain the stock.
-
8
Leave to cool slightly, then strain.
-
9
Prepare the Soup:
-
10
Discard any mussels with broken shells or that do not shut immediately when sharply tapped.
-
11
Put the mussels in a dry frying pan, place over a high heat and cook for about 5 minutes until the shells open.
-
12
Discard any mussels that remain closed.
-
13
Remove the mussels from the shells and set aside.
-
14
Heat the olive oil in a saucepan, add the onion and saffron and cook over a low heat, stirring occasionally, for 5 minutes.
-
15
Add the tomatoes and stock, season with salt and pepper and cook for 20 minutes.
-
16
Add the mussels.
-
17
Toast the bread on both sides under a preheated grill, then rub with the garlic and place a slice in each of four soup bowls.
-
18
Ladle in the soup and sprinkle with the parsley.
-
19
That's it!
