Seafood Soup

1. 1

   Begin by boiling the cod fillets in salt-seasoned water. Once boiling, add the fish stock.

2. 2

   When the fish is almost finished cooking, add the shrimp.

3. 3

   Turn off the heat and remove both the fish and the shrimp.

4. 4

   Strain the leftover broth and set it aside.

5. 5

   Saute the onion, then add the garlic and remaining vegetables. Saute until softened.

6. 6

   Slowly pour all of the flour over the sauteed vegetables and stir well until it is fully mixed and has no lumps.

7. 7

   Soak the mixture with the white wine, stirring constantly until it creates a thick puree.

8. 8

   Slowly add the broth that was set aside. Once boiling, mash the mixture to create a creamy soup.

9. 9

   Flake the fish, peel the shrimp, and add both to the soup. As soon as it starts to boil, add the mussels and cook until they open.

10. 10

    Serve immediately, plain or garnished with cilantro and a piece of toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.