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1
For the pistou, make a paste with the basil, garlic and olive oil by pounding with a mortar and pestle or pureeing in a blender.
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2
Press plastic wrap directly onto the pistou and refrigerate.
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3
(The pistou can be made 1 day ahead).
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4
For the beans, place all the ingredients in a medium saucepan.
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5
Bring to a boil, lower the heat slightly and simmer until tender, about 30 minutes.
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6
Drain and discard the aromatics.
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7
Refrigerate the beans.
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8
For the mussels, place the olive oil, garlic, shallot and parsley in a large wide pot over medium heat.
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9
Cook until the garlic and shallot are softened, about 2 minutes.
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10
Add the wine and mussels, cover the pot and raise the heat to high.
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11
Cook, stirring occasionally, until the mussels are opened, about 5 minutes.
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12
Strain and reserve the mussel broth.
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13
Shell the mussels, discarding any that did not open, Refrigerate.
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14
For the vegetables, measure the mussel broth and add fish fumet, if necessary, to make 2 cups.
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15
Place in a medium saucepan with with 2 1/2 cups additional fish fumet.
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16
Add the carrots, fennel and zucchini and bring to a boil.
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17
Lower the heat and simmer, skimming off the foam as it rises, until the vegetables are tender, about 12 minutes.
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18
(This recipe can be done to this point several hours ahead: refrigerate vegetables and broth.)
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19
To serve, stir the tomato and the beans into the vegetables and broth.
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20
Bring to a boil.
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21
Stir in the pistou and remove from heat.
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22
Divide the mussels among 4 soup bowls.
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23
Ladle the soup over the mussels, making sure the beans and vegetables are evenly distributed.
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24
Squeeze lemon juice over the top and serve immediately.
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25
Remove the gills and eyes from the fish or have your fish store do it.
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26
Cut the heads and bones across into 4-inch pieces.
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27
Put them in a shallow pan and cover with cold water.
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28
Let stand for 1 hour, changing the water twice.
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29
Drain.
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30
Heat the oil in a large pot over medium heat.
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31
Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf.
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32
Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.
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33
Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes.
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34
Add the wine and water and bring to a boil.
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35
Boil for 10 minutes, skimming off the foam as it rises to the top.
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36
Remove from the heat and let rest for 10 minutes.
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37
Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
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38
If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups.
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39
Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
